Maple Walnut Brittle

I have just arrived home from a week long trip round the South Island where we came across one of those fruit and vege co-op places that were selling Walnuts dirt cheap.  So I bought a kilo.

Turns out that I dont own a nut cracking implement and after a few experimental thwacks with a rolling pin and various other heavy objects that produced copious quantities of schrapnel, I think I will wait until tomorrow to finish the de-shelling process.

So what am I going to do to with a kilo of walnuts?  Well, Makana Chocolates in Marlborough make a lovely brittle and it is the sort of confectionary that encourages gluttony. However nice it is, it is still just a brittle.  A quick search on the old intertubes and I came up with this little gem.

Ingredients

1/4 cup real maple syrup
1 cup granulated sugar
1 cup butter
1/4 cup water
2 cups toasted walnut pieces

Method

In a heavy bottomed saucepan, over medium heat, stir together the syrup, sugar, butter and water until melted and creamy.  Continue to gently boil and do not stir until a candy thermometer reaches the hard crack stage at 150 deg C.  Immediately stir in walnuts and carefully pour the hot mixture on to an ungreased cookie sheet and spread out to a thin layer with a wooden spoon.

Cool completely.  Break into large pieces and store in an airtight container.