On Dec 18, 6:29*pm, "TammyM" > wrote:
> "WindyCityPrince" > wrote in message
>
> ...
>
>
>
> > Cinnamon-Walnut Brittle
> >http://bakedchicago.typepad.com
>
> > 1 cup sugar
> > 1/2 cup light corn syrup
> > 1 cup walnuts, chopped
> > 1 teaspoon butter
> > 1/2 teaspoon ground cinnamon
> > 1 teaspoon baking soda
> > 1 teaspoon vanilla extract
>
> > Butter baking sheet and set aside. *In 2 quart micro-wave safe bowl,
> > combine sugar and corn syrup. *Microwave uncovered on high for 3
> > minutes. *Stir. *Cook uncovered on high for 2 1/2 minutes longer.
> > Stir in walnuts, butter and cinnamon.
>
> > Microwave uncovered on high for 2 minutes longer or until mixture
> > turns a light amber color.
>
> > Quickly stir in baking soda and vanilla until light and foamy.
> > Immediately pour onto prepared baking sheet and spread with metal
> > spatula. *Cool, then break into pieces.
>
> Dear Windy: *have you tried this recipe? *The quantity of cinnamon looks a
> bit smallish to me ... just wondering if you used more when you made it?
> I'll likely give it a try anyway. *My uncle, the Walnut Magnate (owns an
> enormous walnut orchard) is always wanting me to make things with walnuts
> instead of XYZ. *So walnut pie in lieu of pecan pie. *Walnut roca instead of
> almond roca. *Etc. *This will really ring his bells!
>
> TammyM

I think the quantity of cinnamon looks about right. It's only 1 cup of
sugar. More than that, the cinnamon will overpower.
You want it to be a subtle flavoring. I'd use half Ceylon and half
China. The star of the recipe is the walnuts not the cinnamon.
If you;re making cinnamon rolls, or a cinnamon coffee cake then you'd
use more cinnamon or a strong cinnamon like Vietnamese.
The cinnamon is a supporting role in the nut brittle. IMHO of course.