Buttery Black Walnut Brittle Candy Recipe

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Here in the Ozarks, black walnuts are very plentiful and are often called "Black Gold." We usually start harvesting the nuts from the trees on our property in the beginning of October so I can use them to make this Christmas candy.—Anne Medlin, Bolivar, Missouri
TOTAL TIME: Prep: 20 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 10 servings


  • 1 cup sugar
  • 1/2 cup corn syrup
  • 1/4 cup water
  • 1/2 cup butter
  • 1 to 1-1/2 cups black walnuts
  • 1/2 teaspoon baking soda

Nutritional Facts

2 ounce-weight: 280 calories, 16g fat (6g saturated fat), 25mg cholesterol, 176mg sodium, 34g carbohydrate (28g sugars, 1g fiber), 3g protein.


  1. In a saucepan, cook sugar, corn syrup and water until sugar dissolves and mixture comes to a boil. Add butter; cook until mixture reaches 280° on a candy thermometer. Stir in walnuts; cook until 300° (hard crack stage). Remove from the heat and stir in baking soda.
  2. Spread immediately into a greased 15-in. x 10-in. x 1-in. pan. When cool, break into pieces. Yield: 1-1/4 pounds.
Originally published as Buttery Black Walnut Brittle Candy in Taste of Home December/January 1994, p45

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Janet User ID: 8969730 256892
Reviewed Nov. 17, 2016

"So Delicious! It should come with the warning that you cannot eat just "a Little""

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