- 1/4 cup real maple syrup
- 1 cup granulated white sugar
- 1 cup butter, cut into chunks
- 1/4 cup water
- 2 cups walnut pieces, toasted
- Coarse salt
- Toast the walnuts: Add walnuts to a dry skillet over medium-high heat. Cook, stirring constantly, until walnuts are fragrant and beginning to brown. Immediately remove from the skillet to a plate to cool. Set aside.
- Line a baking sheet with parchment paper and set aside.
- For the brittle: In heavy bottomed saucepan over medium heat, stir together the maple syrup, white sugar, butter, and water until melted and creamy. Once mixture comes to a boil, do not stir any more (you can gently swirl the pan, if you feel it needs it). Attach a candy thermometer to the saucepan and continue to gently boil until candy thermometer reaches 300°F or “hard crack” stage. Immediately stir in walnuts until well coated.
- Very carefully pour the hot brittle mixture onto the prepared baking sheet and spread out to a thin layer with a wooden spoon. Sprinkle top with a bit of coarse salt, such as Maldon or Fleur de Sel, if desired.
- Allow to cool completely. Break into large pieces and store in an airtight container.