Vegan Spiced Walnut Brittle with Blackstrap Molasses

Steps

1. 1

   Toast the walnutsOven 325°F / 165°C

   • Spread the 2 cups (220 g) of walnuts on a baking sheet and toast in the preheated 325°F (160°C) oven for 8–10 minutes, stirring once halfway through, until fragrant and lightly golden.
   • Pour onto a clean plate to cool slightly.
   • You want them warm but not hot when added to the mixture so they stay crispy rather than softening.

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   Ready when: Walnuts are fragrant and light golden

   Tip: Don't over-toast—they will darken slightly more as the candy cooks, and burnt walnuts will make the brittle bitter

2. 2

   Crush and grind cardamom

   • Place the 8 green cardamom pods (2.5 g) on a cutting board and use the flat side of a chef's knife to crush them gently, just enough to split open the pods.
   • Discard the papery husks and add the seeds to a spice grinder or mortar and pestle.
   • Grind finely to a powder—you should have about 1/4 teaspoon (0.5 g) of ground cardamom.
   • Set aside.

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   Ready when: Cardamom is finely ground to a powder

   Tip: Grind cardamom fresh rather than using pre-ground for maximum aromatic flavor

3. 3

   Combine base ingredients

   • In a heavy-bottomed 3–4 quart saucepan, combine 0.75 cup (260 ml) blackstrap molasses, 0.25 cup (60 ml) virgin coconut oil, and 0.5 cup (100 g) cane sugar.
   • Stir over medium-low heat, breaking up the sugar with a wooden spoon as it begins to melt.
   • Continue stirring gently until the sugar is completely dissolved and the mixture is smooth, about 3–4 minutes.
   • The mixture will look slightly separated at first but will come together.

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   Ready when: Sugar is completely dissolved and mixture is smooth

   Tip: Stir frequently to prevent sticking on the bottom, which can lead to burning

4. 4

   Increase heat and begin boiling

   • Increase the heat to medium and insert a candy thermometer, making sure the bulb is fully immersed but not touching the bottom of the pan.
   • Stop stirring now—constant stirring can cause sugar crystallization.
   • Instead, occasionally brush down the sides of the pan with a wet pastry brush to dissolve any crystals that form.
   • Bring the mixture to a gentle boil.

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   Ready when: Mixture is at a gentle rolling boil

   Tip: Once boiling, resist the urge to stir; use the wet brush instead to prevent crystallization

5. 5

   Cook to hard-crack stageOven 305°F / 150°C

   • Continue cooking without stirring at medium heat, watching the thermometer closely.
   • The mixture will bubble gently.
   • Cook until the temperature reaches 300–305°F (149–152°C), the hard-crack stage.
   • This will take 12–15 minutes.
   • You'll notice the mixture darkening slightly and becoming thicker.
   • The color should be a deep reddish-brown, not black.

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   Ready when: Thermometer reads 300–305°F (149–152°C); mixture is deep reddish-brown and thick

   Tip: If the temperature rises above 310°F (154°C), the brittle will be tough and bitter; watch closely in the final minutes

6. 6

   Add spices and walnutsOven 305°F / 150°C

   • Remove the saucepan from heat immediately when the temperature reaches 300–305°F.
   • Working quickly, add the ground cardamom (about 1/4 teaspoon / 0.5 g) and 0.75 teaspoon (4 g) sea salt, stirring quickly but carefully with a heat-resistant spatula.
   • Add the 0.5 teaspoon (2.5 ml) vanilla extract if using.
   • Pour in the warm toasted walnuts and fold them in briskly for 15–20 seconds until evenly distributed—the mixture will thicken slightly as it cools.

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   Ready when: Cardamom, salt, walnuts, and vanilla are evenly mixed and still pourable

   Tip: Work quickly but don't over-stir after adding walnuts or you risk crystallizing the sugar; 15–20 seconds is enough

7. 7

   Pour onto prepared sheet

   • Immediately pour the walnut-molasses mixture onto the parchment-lined 9×13-inch baking sheet.
   • Working quickly, use an oiled or heat-resistant silicone spatula to spread the mixture into an even layer, about 1/4 inch (6 mm) thick.
   • Don't worry about perfecting the edges—they'll be trimmed later.
   • Aim to spread it within the first 30 seconds while it's still flowing.

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   Ready when: Mixture is spread into an even 1/4-inch (6 mm) layer

   Tip: If the mixture hardens before you finish spreading, you've waited too long; speed is essential at this step

8. 8

   Cool completely

   • Let the brittle cool on the baking sheet at room temperature for at least 30 minutes without moving it.
   • As it cools, it will harden completely and turn glossy.
   • You can gently test the edges after 15 minutes—when they snap cleanly and feel hard, the brittle is set.

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   Ready when: Brittle is completely hard and snaps cleanly when tapped; surface is glossy

   Tip: Resist touching the brittle as it cools—the warmth can soften it and cause sticking

9. 9

   Break into pieces

   • Once fully cooled and set, break the brittle into bite-sized pieces (roughly 1 to 1.5 inches / 2.5 to 4 cm).
   • Use your hands or a chef's knife.
   • If it's too hard to break easily, place it in a shallow baking pan and use a meat mallet or the heel of your hand to crack it.
   • Don't pulverize it—you want distinct pieces with some irregular, jagged edges.

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   Ready when: Brittle is broken into bite-sized, irregular pieces

   Tip: Don't break it into powder; large, chunky pieces look more appealing and are more satisfying to eat