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    Home » Recipes » Dessert Recipes

    Walnut Brittle with Rose Water

    Modified: Nov 29, 2019 · Published: Apr 10, 2010 by Ashley

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    I wanted to make an Armenian dessert to go with the Pork Kebabs, so I found one in the book that I had all of the ingredients on hand. One major change that I made was to pour it out onto a silpat on a cookie sheet. I'd highly recommend doing it this way, because I'm not sure how a piece of foil could contain all of that molten hot sugar. This turned out really tasty, but definitely be careful eating this stuff, because It's kind of thick and could hurt your teeth. Toasting the walnuts really makes the flavor pop, and the small amount of rosewater permeates the whole batch. Yum!

    A piece of walnut brittle.

    Walnut brittle on a plate.

    Walnut brittle on a baking sheet.
    Walnut Brittle with Rose Water
    The Armenian Table - Victoria Jenanyan Wise

    Makes about 1 ¾ pounds

    Butter, for greasing the foil
    Olive or vegetable oil, for toasting the nuts
    2 cups coarsely chopped walnuts
    2 cups sugar
    1 cup natural raw honey
    2 tablespoons butter, cut up
    ¼ cup water
    ½ teaspoon rose water
    ½ teaspoon baking soda

    Lightly grease a 24-inch length of extra-wide, heavy-duty aluminum foil with butter. Lightly grease a large sauté pan with about 1 teaspoon of oil and heat over medium-high heat. Add the walnuts and cook, stirring often, until lightly toasted, about 3 minutes. Set aside.

    Combine the sugar, honey,butter, and water in a 6-quart microwave bowl and microwave uncovered on high for 3 minutes, until the butter melts. Stir to mix and continue microwaving on high for 5 to 6 minutes, until bubbling briskly and almost to the top of the bowl and starting to turn golden. Stir in the walnuts and microwave for 5 minutes more, until the hard-crack stage. Remove and whisk in the rose water and baking soda, stirring until the bubbling stops. Immediately, and very carefully, pour the candy onto the foil. Set aside to cool and harden for at least 1 hour.

    MacGourmet Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Katy ~

      April 12, 2010 at 8:06 pm

      I've been tempted to try recipes with rose water, but am timid of it tasting too flowery. I've had rose hip jam before, and it was like eating a dozen roses. Smelled better than it tasted, grins, so since then I've been shy. I would like to sample a piece of this though. I do enjoy a nice brittle.

      Reply
    2. Lydia Stewart

      April 14, 2010 at 3:35 pm

      Oh- I remember making peanut brittle with my grandma as a little girl! Brings back happy memories to see it posted. 🙂 From some reason, whenever I see it, I also think of "candyland" and Grandma Nut. 🙂 Looks like a good recipe!

      Reply

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