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.

"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

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.