Black Walnut Toffee
by Shirley Martin

3/4 cup black walnut meats
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1 tbsp. light or dark syrup
1 tsp. vanilla extract

You will need a clock or watch with a second hand. Close timing the and color of the toffee will tell when it is done.

Have ready a shallow heat-resistant pan or cookie sheet (greasing is not necessary). Combine all the ingredients except the vanilla in a heavy 10 in. skillet over medium-high heat. Bring to a boil, stirring constantly so that the oil in the butter will not separate from the other ingredients. Continuing to stir, boil for 2-3 minutes--it is done when it turns a light caramel color. Take off the heat. Be careful not to cook too long. When the color is right, remove the skillet from the heat and stir in the vanilla. Immediately pour the toffee into the shallow pan and spread it out with the back of the spoon. When the toffee is cool, break it into about 50 bite-sized pieces and put it into a container with a tight fitting cover. Both texture and flavor are improved by allowing the toffee to mellow overnight at room temperature, but for longer storage it must be refrigerated or frozen.

Black Walnut Brittle
by Earl Barney

1 cup sugar
1/2 cup white corn syrup
1 1/2 cups black walnuts
1 tsp butter
1 tsp vanilla extract
1 tsp baking soda

In 1 1/2 qt microwave safe casserole, stir together sugar and syrup.
Heat in microwave oven 5-6 min.

Stir in nuts. Heat for 4-5 min, stirring after 2 min.

Add butter and vanilla, blending well. Heat for 2-3 min. Syrup will be lightly browned and very hot.

Add baking soda and stir gently until light and foamy.

Pour onto lightly buttered cookie sheet.
Cool for 1 hr, then break into pieces and store in an airtight container.

Black Walnut Brittle (Microwave)
by Linda Elsberry

1 cup sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 cup black walnuts 
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Use a 900 watt microwave

Stir sugar, syrup and salt together and cook four minutes on high.
Add 1 cup black walnuts. Stir and cook another three minutes on high. 
Add 1 teaspoon butter, 1 teaspoon vanilla, blend well. Cook on high one minute and 15 seconds.
Remove from oven. It will be VERY HOT!
Add 1 teaspoon baking soda and gently stir until light and foamy.
Quickly pour out on greased cookie sheet. Spread thin.
Cool one hour then break in small pieces.
Store in airtight container.

Makes about one pound.

Black Walnut Candy
by Verna White

1 - cup white syrup
1 - cup sugar
1 - bar butter
1 - tsp. vinegar
1 - cup HEARLAND NUTS 'N MORE Black Walnuts

Cook ingredients to hard candy stage on candy thermometer in a heavy saucepan.
Poor into a greased pan.
Let cool until solid.
Break into pieces.

Powered by Wild Apricot Membership Software