Maple Walnut Brittle

• 3/4 cup light corn syrup
• 3/4 cup dark maple syrup
• 3/4 cup granulated sugar
• 1 1/2 cups walnuts, chopped
• Vegetable oil for coating spatula and baking sheet

1. Combine corn and maple syrups and sugar in a 2-quart souffle dish.
2. Cook, uncovered, at 100 percent power in a high-power microwave oven for 5 minutes.
3. Remove from oven and stir well.
4. Stir in walnuts.
5. Cover tightly with microwave plastic wrap.
6. Cook for 11 minutes.
7. While mixture cooks, coat a large baking sheet and a metal spatula with vegetable oil.
8. Prick plastic to release steam.
9. Remove from oven and uncover.
10. Stir.
11. Pour brittle onto baking sheet.
12. With spatula, spread mixture into a thin, even layer, making sure walnuts are evenly distributed.
13. Let harden.
14. When brittle is cool, break into chunks with a wooden mallet or rolling pin.
15. Store in an airtight container.

light corn syrup, dark maple syrup, sugar, walnuts, vegetable oil

Taken from cooking.nytimes.com/recipes/1315 (may not work)