Walnut brittle is an old time favorite, no matter on what occasion. I was first introduced to this exquisite item, decades ago in Hong Kong and was only available during the Chinese New Year. It was almost like limited edition and exceptional pricey. Recently, I saw my cousin's, Miki, posting on her blog, dingoozatfood.blogspot.com, and thought I will give it a try and to my surprise, it is amazingly easy to make. The measurements in my recipe are all in cups as it is faster and more convenient for me. I hope you will enjoy this as much as I do.
Utensils
Measuring cup
Measuring spoons
Medium sized mixing bowl
A high heat resistant silicone spatula
Jelly roll baking pan (12-1/2" X 17")
Parchment paper
Ingredients
2 cups raw walnuts
1/3 cup golden syrup (I used Rogers golden syrup)
1 tablespoon raw white sesame seeds
1 tablespoon bonito and seaweed flavoring powder (optional)
Method
1. Preheat your oven to 325 degrees F and line baking tray with parchment paper.
2. Measure and place all ingredients in the mixing bowl. Lightly mix everything using the spatula.
3. Then place the nuts mixture on your lined pan and bake for 20 minutes. **Note: Half way through baking, remove the pan from the oven and stir the nuts mixture so that they will be evenly browned and coated with syrup. Return to continue until 20 minutes is up.
4. Once the baking time is up, remove tray from oven and stir again to coat nuts and to ensure that they are well coated with syrup, using the spatula. Ensure to spread the nuts out in a single layer and do not let them clump together. Then leave to cool completely and the syrup will harden as it cools. Serve only when completely cooled and any unconsumed can be stored in an airtight container for 1 week (if they ever last that long). Enjoy snacking!!!
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