Ingredients

The following ingredients have 24 Servings
  • 1 cup chopped walnuts
  • 1 cup unsalted butter (cubed)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (lightly packed)
  • 2 1/2 tablespoons bourbon whiskey
  • 1/4 teaspoon flaky sea salt (plus more for garnish)

Instruction

  • Preheat the oven to 350°F.
  • Place the walnuts on a small baking sheet and toast in the oven for 5-7 minutes, or until lightly browned and fragrant. Let cool completely on the pan.
  • Line a large baking sheet with parchment paper and set aside.
  • In a heavy saucepan, combine the butter, sugars, whiskey and sea salt. Place over medium-high heat and clip a candy thermometer to the side of the pot. Cook, whisking occasionally, until the mixture reaches 250°F, then whisk constantly until the mixture reaches 298°F. Remove from the heat.
  • Immediately pour the hot candy onto the parchment-lined baking sheet and sprinkle on the toasted walnuts. Sprinkle over the candy one or two pinches of flaky sea salt.
  • Let the candy set at room temperature until hard and brittle, about 30 minutes. Break the candy into pieces. Store the candy at room temperature in an air-tight container.