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Brazil Nut Maple Brittle
This recipe uses Brazil nuts and both maple sugar and maple syrup. Molasses gives it an extra richness and unique flavor. The recipe is adapted from a candy book from the '50s, "The Candy Book."

3 c maple sugar
1 c cold water
1 c molasses
1 T maple syrup
Cream of tartar
1/2 c butter, no substitutions
2 t baking soda
1 T boiling water
1 t lemon extract
1 c Brazil nuts, chopped

Cook the maple sugar, water, molasses, maple syrup and a pinch of cream of tartar until the temperature reaches 300°F. Add in the butter and boil for another 4 minutes. Remove from heat and add in the baking soda that has been dissolved in the boiling water, and the lemon extract. As soon as the mixture begins to foam pour out onto a buttered surface, spreading out very thin. Sprinkle with the chopped nuts immediately. Allow to cool and break into irregular pieces.

Recipe adapted from:

Berolzheimer, Ruth, Ed. The Candy Book: Everything you need to know about making... New York: Consolidated, 1950.

 

 

 

 


 

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