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California walnut brittle

Recipe by:Executive Chef Paul Murphy
Humphrey's Restaurant, San Diego


  • 1 lb. butter
    2 1/2 cups sugar
    1/4 cup water
    1 tbsp. kosher salt
    4 cups walnut pieces
    1 tbsp. vanilla extract
    1 lb. dark chocolate, melted


Combine butter, sugar, water and salt in a stainless steel pot. Cook slowly over medium heat, stirring occasionally, until mixture caramelizes. (It will begin to turn golden around the edge.) Stir in walnuts and vanilla. Spread mixture onto a baking sheet lined with a Silpat (a silicone baking mat) and spread as thinly as possible with a metal spatula. Spoon melted chocolate over the top. Let cool completely before breaking into pieces. Store in an airtight container at a cool room temperature.

Makes 1 sheet of brittle (about 9 by 11 inches)

Califonia Bountiful