Grandma Myrna’s Honey Walnut Brittle: A Timeless Treasure (Recipe)

Recipes Italian Chef

Grandma Myrna’s Honey Walnut Brittle: A Timeless Treasure (Recipe)

There’s something truly special about recipes passed down through generations. They’re more than just instructions; they’re tangible connections to our family history, filled with love, memories, and the comforting flavors of home. Today, I’m thrilled to share one such treasure: Grandma Myrna’s Honey Walnut Brittle. This isn’t just any brittle; it’s the *perfect* brittle. Crisp, buttery, with just the right amount of sweetness and the irresistible crunch of toasted walnuts, it’s a guaranteed crowd-pleaser and a recipe you’ll cherish for years to come.

Grandma Myrna, my maternal grandmother, was a force of nature in the kitchen. She was renowned for her pies, her Sunday roasts, and, of course, her legendary brittle. Every Christmas, a tin of her honey walnut brittle was a coveted gift, and the aroma that filled her house while she was making it is a sensory memory I hold dear. After years of begging (and a few unsuccessful attempts to reverse-engineer it!), she finally shared her secret recipe with me, and I’m now honored to share it with you.

This recipe isn’t complicated, but it does require patience and attention to detail. The key is to monitor the temperature of the sugar syrup carefully and to have all your ingredients prepped and ready to go. Trust me, the extra effort is worth it. The resulting brittle is a symphony of flavors and textures that will transport you back to simpler times.

So, gather your ingredients, put on your apron, and let’s get started! We’re about to embark on a culinary journey that will not only result in a delicious treat but also connect you to a piece of my family history. Prepare to be amazed by the magic of Grandma Myrna’s Honey Walnut Brittle!

## Grandma Myrna’s Honey Walnut Brittle Recipe

This recipe makes approximately 1 pound of brittle.

**Yields:** Approximately 1 pound
**Prep time:** 20 minutes
**Cook time:** 15-20 minutes

### Ingredients:

* 1 cup (2 sticks) unsalted butter
* 1 cup granulated sugar
* 1/2 cup light corn syrup
* 1/4 cup water
* 1/4 cup honey (preferably a wildflower honey for the best flavor)
* 1 teaspoon baking soda
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon salt
* 1 cup walnuts, coarsely chopped and toasted

**A note on ingredients:**

* **Butter:** Use *real* unsalted butter. Margarine or butter substitutes will not work and will affect the flavor and texture of the brittle.
* **Sugar:** Granulated sugar is essential for the proper crystallization process.
* **Light Corn Syrup:** Light corn syrup helps prevent sugar crystallization, resulting in a smoother brittle.
* **Honey:** The honey adds a distinct flavor and depth to the brittle. Wildflower honey is my personal favorite, but clover or another mild honey will also work well. Avoid using strong-flavored honeys like buckwheat honey.
* **Baking Soda:** Baking soda creates small air pockets in the brittle, making it light and crispy. It also contributes to the brittle’s color.
* **Vanilla Extract:** Use pure vanilla extract for the best flavor. Avoid imitation vanilla extract.
* **Salt:** A pinch of salt enhances the sweetness and balances the flavors.
* **Walnuts:** Walnuts are the classic choice for this brittle, but you can substitute other nuts like pecans, almonds, or cashews if you prefer. Be sure to toast the nuts before adding them to the brittle to enhance their flavor and texture.

### Equipment:

* Heavy-bottomed saucepan (3-quart or larger)
* Candy thermometer
* Baking sheet lined with parchment paper or a silicone baking mat
* Wooden spoon or heat-resistant spatula
* Measuring cups and spoons

### Instructions:

**1. Prepare the Nuts:**

* Preheat your oven to 350°F (175°C).
* Spread the chopped walnuts on a baking sheet in a single layer.
* Toast the walnuts for 8-10 minutes, or until they are fragrant and lightly golden brown. Watch them carefully to prevent burning.
* Remove the walnuts from the oven and let them cool slightly. Set aside.

**Why toasting the nuts is important:** Toasting nuts brings out their natural oils, intensifying their flavor and giving them a more satisfying crunch. Untoasted nuts can taste bland and have a slightly soft texture, which will negatively impact the final product.

**2. Prepare the Baking Sheet:**

* Line a baking sheet (approximately 12×17 inches) with parchment paper or a silicone baking mat. This will prevent the brittle from sticking and make it easier to remove after it has cooled.

**3. Combine the Ingredients:**

* In the heavy-bottomed saucepan, combine the butter, sugar, corn syrup, water, and honey.

**Why a heavy-bottomed saucepan is important:** A heavy-bottomed saucepan helps to distribute heat evenly, preventing hot spots that can cause the sugar syrup to burn or crystallize prematurely.

**4. Cook the Syrup:**

* Place the saucepan over medium heat and stir constantly with a wooden spoon or heat-resistant spatula until the butter has melted and the sugar has dissolved.
* Once the sugar has dissolved, clip the candy thermometer to the side of the saucepan, making sure the bulb of the thermometer is submerged in the syrup but not touching the bottom of the pan.
* Continue to cook the syrup, without stirring, until it reaches 300°F (149°C), also known as the hard-crack stage. This will take approximately 10-15 minutes. Monitor the temperature closely, as it can rise quickly towards the end.

**Important Temperature Notes:**

* **The Hard-Crack Stage (300°F – 310°F):** This is the critical temperature range for making brittle. At this temperature, the sugar has caramelized and become very hard and brittle when cooled. If the syrup doesn’t reach this temperature, the brittle will be soft and sticky. If it exceeds this temperature, it will be burnt and bitter.
* **Using a Candy Thermometer:** A candy thermometer is essential for accurately monitoring the temperature of the sugar syrup. Don’t rely on visual cues alone, as they can be misleading.

**5. Remove from Heat and Add Remaining Ingredients:**

* Once the syrup reaches 300°F (149°C), immediately remove the saucepan from the heat.
* Quickly stir in the baking soda, vanilla extract, and salt. The mixture will foam up and become lighter in color.
* Immediately stir in the toasted walnuts, making sure they are evenly distributed throughout the mixture.

**Why speed is important here:** The baking soda reacts with the hot syrup, creating carbon dioxide bubbles that give the brittle its characteristic airy texture. If you don’t add it quickly enough, the reaction will subside before you can incorporate the other ingredients. Similarly, the vanilla extract will evaporate quickly if not added immediately after removing the syrup from the heat.

**6. Pour and Spread:**

* Immediately pour the hot brittle mixture onto the prepared baking sheet.
* Use a heat-resistant spatula or an offset spatula to spread the mixture into a thin, even layer. Work quickly, as the brittle will start to harden as it cools.

**Tips for Spreading the Brittle:**

* If the brittle starts to harden too quickly, you can briefly warm it up in a preheated 200°F (93°C) oven for a few minutes to make it more pliable.
* Be careful not to spread the brittle too thin, as it will become fragile and prone to breaking.

**7. Cool and Break:**

* Let the brittle cool completely at room temperature. This will take at least 30-60 minutes. Do not refrigerate the brittle, as this can cause it to become sticky.
* Once the brittle is completely cool and hardened, break it into irregular pieces with your hands or use a knife to score it before it cools completely to create more uniform pieces.

**8. Store:**

* Store the brittle in an airtight container at room temperature. Properly stored, it will keep for several weeks.

### Troubleshooting Tips:

* **Brittle is too soft:** This usually means the syrup wasn’t cooked to a high enough temperature. Make sure you use a candy thermometer and reach the hard-crack stage (300°F – 310°F).
* **Brittle is burnt:** This usually means the syrup was cooked for too long or at too high of a temperature. Reduce the heat slightly and monitor the temperature closely.
* **Brittle is sticky:** This can be caused by humidity. Store the brittle in an airtight container with a desiccant packet to absorb any excess moisture.
* **Brittle is grainy:** This can be caused by sugar crystallization. Avoid stirring the syrup after the sugar has dissolved, as this can encourage crystallization. Adding a small amount of lemon juice to the syrup can also help prevent crystallization.
* **Brittle is too thick:** Make sure you spread the brittle into a thin, even layer on the baking sheet. Working quickly is key.

### Variations:

* **Pecan Brittle:** Substitute pecans for walnuts.
* **Almond Brittle:** Substitute almonds for walnuts. Add a few drops of almond extract along with the vanilla extract for an extra boost of almond flavor.
* **Cashew Brittle:** Substitute cashews for walnuts.
* **Peanut Brittle:** Substitute peanuts for walnuts. Use roasted, salted peanuts for a classic peanut brittle flavor.
* **Spicy Brittle:** Add a pinch of cayenne pepper or red pepper flakes to the syrup for a touch of heat.
* **Chocolate Brittle:** Drizzle melted chocolate over the cooled brittle for a decadent treat. You can use milk chocolate, dark chocolate, or white chocolate.
* **Sea Salt Brittle:** Sprinkle the cooled brittle with flaky sea salt for a sweet and salty flavor combination.

### Serving Suggestions:

* Enjoy it as a standalone treat.
* Serve it with coffee or tea.
* Crumble it over ice cream or yogurt.
* Use it as a topping for cakes or cupcakes.
* Package it up in decorative tins or bags as a thoughtful homemade gift.

## The Secret Ingredient: Love

Grandma Myrna always said the secret ingredient in her brittle was love. While the precise measurements and techniques are important, the real magic comes from the care and attention you put into making it. As you’re stirring the syrup, remember the memories you want to create with this recipe. Think of the people you’ll be sharing it with. That’s the true essence of Grandma Myrna’s Honey Walnut Brittle – a delicious reminder of the love and connection that food can bring.

I hope you enjoy making this recipe as much as I do. It’s a little piece of my family history that I’m honored to share with you. Let me know in the comments if you try it, and be sure to share any variations you come up with!

Enjoy!

## Related Blog Post Ideas:

* The History of Brittle Candy
* Tips and Tricks for Perfect Candy Making
* Homemade Holiday Gift Ideas
* Family Recipes Passed Down Through Generations
* How to Store Brittle for Maximum Freshness
* Substituting Nuts in Brittle Recipes
* Pairing Brittle with Wine and Cheese
* Brittle Making for Beginners

## Key Takeaways for Making Perfect Brittle:

* **Use a Candy Thermometer:** Accurate temperature control is crucial for success.
* **Don’t Stir After Sugar Dissolves:** Stirring can lead to crystallization.
* **Work Quickly:** Have all your ingredients prepped and ready to go, and move quickly once the syrup reaches the hard-crack stage.
* **Use High-Quality Ingredients:** Real butter, pure vanilla extract, and fresh nuts will make a big difference in the flavor of your brittle.
* **Practice Makes Perfect:** Don’t be discouraged if your first batch isn’t perfect. Keep practicing, and you’ll eventually master the art of brittle making.

Grandma Myrna’s Honey Walnut Brittle is more than just a recipe; it’s a legacy. It’s a connection to the past and a way to create new memories with loved ones. So, gather your ingredients, put on your apron, and let the sweet aroma of honey and toasted walnuts fill your kitchen. You’re about to create something truly special.

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