A great twist on traditional nut brittles…very buttery with the addition of dried cranberries!
Original recipe makes 30 servings
Ingredients
2 cups white sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups coarsely chopped almonds
1 cup dried cranberries
1 teaspoon baking soda
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PREP
10 mins
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COOK
35 mins
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READY IN
1 hr 15 mins
Directions
- Line baking sheets with aluminum foil.
- Combine sugar, corn syrup, and water in a 3-quart saucepan over medium heat; cook and stir until sugar dissolves and mixture begins to boil, 5 to 10 minutes. Stir in butter; cook, stirring frequently, until mixture is thick and syrupy and a candy thermometer inserted into the center of the syrup, not touching the bottom, reads 230 degrees F (110 degrees C), 10 to 15 minutes.
- Mix almonds and cranberries into the sugar mixture; cook and stir until temperature reaches soft-crack stage at 280 degrees F (138 degrees C), 10 to 15 minutes. Stir constantly until mixture reaches hard-crack stage at 305 degrees F (152 degrees C), 10 to 15 minutes. Remove from heat.
- Quickly stir baking soda into brittle mixture until fully incorporated. Pour brittle onto the prepared baking sheet.
- Stretch candy out by lifting and pulling from the edges using forks as the candy cools. Cool completely before breaking into pieces.
Nutrition
Calories: 185 kcal
Carbohydrates: 26.3 g
Cholesterol: 16 mg
Fat: 9.3 g
Fiber: 0.9 g
Protein: 1.4 g
Sodium: 92 mg