Santa Barbara Walnut Brittle
 
 
Author:
Recipe type: Dessert
Ingredients
  • ¼ c. Rancho La Vina Walnuts, halved and lightly toasted
  • 1 ¼ c. sugar
  • 2 tsp. butter
  • Pinch of salt
  • 2 tsp. Wakaya Organic Ginger
  • Seeds from ½ vanilla bean
  • 1 T. baking soda
Instructions
  1. In a small bowl, mix the baking soda, vanilla bean, ginger, and salt.
  2. Have the butter and cashews at the ready, as once the sugar caramelizes, this recipe must be completed quickly.
  3. Lay a non-stick baking mat, such as a Silpat, onto a cookie sheet.
  4. In a heavy bottomed saucepan, heat the sugar over medium flame until the sugar turns to liquid and begins to turn a caramel-brown color, about 10 minutes.
  5. Gently yet quickly stir the sugar with a wooden spoon, ensuring to incorporate the lighter-colored liquid sugar into the darker-colored liquid sugar.
  6. Quickly stir in the butter and walnuts until incorporated.
  7. Working very quickly, vigorously stir in the baking soda/ginger/vanilla/salt mixture. The caramel will bubble and turn a paler brown color. It will also begin to seize. Working very quickly, scrape the caramel out onto the prepared Silpat, and smooth the caramel out into a ¼ inch layer.
  8. Let rest at room temperature at least 1 hour.
  9. Once cooled, store in an airtight container until ready to serve.
Notes
Recipe from Rachel Main, Main Course California / 1363 Donlon St #11, Ventura CA 93003 / (805) 658-8900 / www.maincourseca.com /
Recipe by at https://maryannridinispencer.com/avocado-ginger-ice-cream/