| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- Frozen Yogurt:
- One 35.3-ounce container Greek yogurt
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon pure vanilla extract
- Homemade Walnut Brittle:
- 1 stick (8 tablespoons) unsalted butter, cubed, plus 2 tablespoons for buttering the baking mat
- 2 1/2 cups sugar
- 1/2 cup light corn syrup
- 3 1/2 cups walnuts
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons salt
- To assemble the parfaits:
- 2 cups strawberry-rhubarb jam
Instructions
- For the frozen yogurt: Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes.
- Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour.
- Meanwhile, make the homemade walnut brittle: Line a baking sheet with a silicone baking mat and grease it liberally with 2 tablespoons of butter.
- Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Attach a candy thermometer to the side of the saucepan and cook until the mixture reaches 240 degrees F, about 6 minutes. Stir in the walnuts and cook until the mixture becomes golden-brown and reaches 300 degrees F, about 5 more minutes.
- Remove the saucepan from heat, and stir in 1 stick butter, the vanilla extract, baking soda and salt¿the mixture will come to a vigorous bubble, then it will settle. Stir until the butter is fully melted and pour onto the silicone baking mat. Let the brittle cool completely, about 30 minutes. Break apart before serving.
- To assemble the parfaits: Add a large spoonful of jam to each parfait glass, then a scoop of Frozen Yogurt, and top with a few pieces of Homemade Walnut Brittle.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 927 |
| Total Fat | 44 g |
| Saturated Fat | 13 g |
| Carbohydrates | 127 g |
| Dietary Fiber | 4 g |
| Sugar | 109 g |
| Protein | 14 g |
| Cholesterol | 44 mg |
| Sodium | 672 mg |
Reviews
I have over 50 years of making peanut brittle and thought I would try this recipe. In my peanut brittle recipe it calls for water in addition to the syrup and sugar. But I thought I would give this a try. The sugar and syrup never really liquefied, however the temperature rose to 250 degrees. I added the walnuts and oh my what a mess. It just solidified and started burning. I took it off the heat and now I have walnuts covered in sugar (think sugar cube consistency) … think I’ll call it ‘Walnut Sugar Balls’.
I cook on an electric stove and did set the temp at med heat. Not too sure if cooking on gas would be different. Any pointers would be appreciated. I’m not above giving it another try. Might raise the rating to 5 stars.
The frozen yogurt was awful!! A waste of time and money!
This looks great although I haven’t had a chance to make it yet. Looks very yummy! Have a question, can it be made with peanuts instead of the walnuts and how much peanuts to use?
Thank you.
I have made this twice now and it is delicious!!! I gave some away to friends and family and they said it is extremely addictive.