Ingredients :
1 cup almonds
1 cup cashews
3/4 cup pumpkin seeds
2/3 cup dried cranberries
2 1/4 cups granulated sugar
1/4 cup golden brown sugar
1/2 cup honey
1 cup water
1/2 teaspoon salt
1 tablespoon butter
Directions :
In a large pot, heat granulated sugar, brown sugar, honey, water, and salt over low-medium heat. Stir occasionally, every 5 minutes, using a candy thermometer to monitor the temperature.
Heat the mixture until it reaches exactly 302°F (the hard crack stage), ensuring not to go above this temperature to prevent burning the sugar. This process can take up to an hour.
While the sugar is heating, prepare a 9×13 inch shallow pan by lining it with greased parchment paper.
Once the sugar reaches 302°F, remove it from the heat immediately. Stir in the butter, almonds, cashews, pumpkin seeds, and dried cranberries until everything is well coated.
Quickly pour the mixture onto the prepared parchment paper, using a spatula to spread it out evenly, aiming for a thickness of about 1 inch.
Refrigerate the brittle for 1 hour to harden. Once cooled, break the brittle into pieces using a meat tenderizer or hammer.
Serve the brittle on a platter, and store any extra pieces in a cool, dry place.
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 25 minutes
Kcal: 140 kcal per piece
Servings: 12 pieces