Cook Time20 minutes
Publish Date: March 01, 2009
Preheat oven and cookie sheet to 350° F. Spread walnuts in a single layer on the cookie sheet and bake (oven roast) for 5 to 10 minutes until golden in color. In a heavy saucepan over medium heat, stir together maple syrup, fructose, butter, coconut oil and water until melted and creamy. Continue to gently boil and do not stir until a candy thermometer reaches 300 degrees F. Immediately stir in walnuts and carefully pour hot mixture onto an ungreased cookie sheet. Spread out to a thin layer with a wooden spoon. Cool completely. Break into large pieces and store in an airtight container. Walnut brittle will retain freshness for up to two weeks when stored in a cool, dry place.
Makes 30 servings. Serving size 1.0 piece.
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