Molasses Walnut Brittle

1. 1

   Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.

2. 2

   Combine the sugar, the water, molasses, and corn syrup in a 3-quart heavy-bottomed saucepan over high heat, and cook without stirring until the mixture registers 268F on a sugar thermometer (about 10 minutes).

3. 3

   Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

4. 4

   Add 1 tablespoon of the butter, the salt, and walnuts, and cook the mixture until it registers 300F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.

5. 5

   Remove the saucepan from the heat and with a long-handled wooden spoon rapidly stir in the baking soda and vanilla.

6. 6

   Be careful; the mixture will bubble and foam.

7. 7

   Immediately turn the mixture onto the buttered baking sheet and spread out thin with the wooden spoon.

8. 8

   Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.

9. 9

   Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.

10. 10

    Let it cool completely (about 30 minutes), then break it into pieces with your hands.

11. 11

    In a tightly covered container, the brittle will keep for 1 week at room temperature.

* Per serving · 4 servings · Values may vary.