recipe:
1- mix 2 cups coarsely chopped walnuts with 1 tsp salt, set side
2-in saucepot mix 2 cupsgranulated sweetener with 1/2 cup water( i used erythritol as it's what i had on hand)
3- stir to combine evenly and break apart any chunks
4- the goal i at this point s only for the sugar to dissolve sstopstirring when it dissolves( for me, this was v the point the edges began to simmer) at this point and especially once it starts to boil leave it alone! instead prepare the remaining ingredients and place them nearby so you can add them quickly when it's time.
5- there continue boiling until, using a digital thermometer it reaches 300F it remains clear at this point, watch only for the temperature, do not wait for a specific color change as this remains clear
6- when you reach 300, add 50g chopped room temperature unsalted butter, it will splatter i just swirled the pot to help mix it together and removed it from the heat
7- after it stops spitting out hot syrup add 1/2 tsp vanilla extract and 1tsp baking soda which will make it froth. pour in the walnutsand stir to coat them evenly. for this mold i poured 1/8 cup of the mixture per well. cool completely and enjoy! i haven't tried it yet but i imagine brown sweetener would lend a more rounded flavor profile and less butter would be closer to a hard crunch brittle. this is creamier and the crunch is from the nuts. when i tried waiting for an amber color it was slightly crunchier but v prefer the softer texture
nutrition correction
this is based on fisher brand walnuts and a local filipino butter where they unfortunately include additives in much of their dairy products so actual macros might be different for what brands you use. with 16 servings:
calories 144
fat14.8g
carbs0.1g
protein 3.2g
by kari_is_