The Art of Home Candy Making, with Illustrations

by Home Candy Makers

BLACK WALNUT BRITTLE

• 2 pounds sugar.
• ½ pound glucose.
• 3 ounces butter.
• 1½ teaspoonfuls soda.
• ⅔ pint water.
• 1 teaspoonful vanilla.
• Black walnuts.

Cook sugar, glucose and water same as in peanut brittle, and when up to 275, remove the thermometer and stir in the butter only, and not the walnuts. Continue stirring after the butter is in until the candy is a golden brown color; then take off the stove and stir in the broken walnut meats, as many as you wish, but the more you put in the better it will taste. Stir them in thoroughly, and also the vanilla; then stir in the soda, the same as in peanut brittle, and pour out on greased slab. Do not flop this batch over and stretch it, as it is not necessary. As soon as batch is partly cool, mark in small oblong pieces and when cold, it will break very easily. This is very fine candy on account of the flavor the black walnuts give it. It is also very fine coated with chocolate.