I found this recipe on Pinterest (more on my obsession with Pinterest later).
I’ve been enjoying the cooler weather and this just screamed Fall to me. I loved the simple healthy (minus all the sugar) ingredients and the different textures and colors.
It is super crunchy and stick to your teeth chewy all at the same time. Totally not dentist approved. But so flavorful you have to try. And you know I love simple recipes. I found this very easy. Even if you’re intimidated by candymaking, don’t be. Just make sure you use a special candy thermometer. You can find them pretty much anywhere. To be sure that it is properly calibrated, place the thermometer in boiling water for several minutes. It should register at 112 F. Make note of any differences and plan accodingly. Even a degree or two off can mean the difference between taffy and toffee.
1 Cup Almonds
1 Cup Cashews
3/4 Cup Pumpkin Seeds
2/3 Cup Dried Cranberries
2 and 1/2 Cups Granulated Sugar
1/2 Cup Honey
1 Cup Water
1/2 Teaspoon Salt
1 Tablespoon Butter
Heat the sugars, honey, water and salt in a large pot over a low-medium flame. Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size.
Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of 310 degrees Fahrenheit. Have patience! This can take quite some time, even up to an hour to reach that high of a temp. Don’t get worried.
While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper. Set aside. Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they’re coated in the mixture.
Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour.
Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer. You can even drop it on the counter, but that can be messy. Store in a cool dry place.
This recipe from the UH-MAY-ZING Adventures in Cooking