Since the HH goes off to work what sometimes feels like bazillion hours a week, I figure the least I can do is pack him a good lunch every day. Sometimes I’ll try new recipes and he gets stuck with them, or other times, like this time, he gets an awesome new recipe as a treat.
I’m pretty sure after eating this brittle he’s going to think I’m the best wife ever. It’s that good. 😉
Cashew Cranberry Brittle
Ingredients
1 cup cashews {just requires 2 cups of nuts total, so mix and match as you please}
1 cup almonds
3/4 cup dried cranberries
3/4 cup pumpkin seeds
2 cups sugar
1/2 cup brown sugar {Make your own brown sugar}
1/2 cup honey
1 cup water
1/4 teaspoon salt
2 tablespoons butter
Instructions
In a very large pot over medium-low heat, combine both sugars, honey, water and salt.
Heat mixture until candy thermometer reads exactly 302, stirring every 5 minutes.
At this point remember the saying that a watched pot never boils and put on your patience panties.
This step took FOREVER {okay so maybe just 30 minutes but it felt like days}. Just make sure you don’t heat it above 302 degrees otherwise you’ll burn it and all that waiting will be for nothing.
While waiting {forever} for your sugar mix to cook, line a 9×13 pan with greased parchment paper {I use a Silpat. It’s the only way to go!} and set aside.
Once the sugar mix reaches 302, immediately take it off the stove, stir in the butter, nuts, seeds and dried cranberries until completely coated.
Do NOT let mix cool before pouring onto the prepared pan, spreading as evenly as you can to all edges.
Cool on pan in the fridge for one hour.
Remove sheet of brittle from fridge and break into pieces.
Pack in spouse’s lunch first before you go and eat the entire pan. Trust me, you’ll want to.
Erika says
That looks amazingly delicious!
Tina B says
I thought exactly the same thing as Erika! This would be so easy to make for gift giving, too.
Kate says
I have been trying to make something like this for a while with different sugars. Do you think coconut sugar would work?
Have you ever tried Rain City Crunch? It’s based out of Edmonds and oh.my.word is it amazing. Very similar to this but they put something addictive in it that makes you want to down the entire bag.
I’m going to try the coconut sugar this weekend. I’ll let you know how it turns out.
Mavis Butterfield says
Hi Kate,
I have not tried coconut sugar but please let me know how yours turns out. This stuff was AWESOME!
kate says
Totally ruined it!
I used 2 cups organic cane sugar, 1/2 cup coconut sugar, 1/2 cup maple syrup. I turned my back at 280 and then it was all clumpy. I’m going to try and bake it now to see if that will bring some redemption. I should have turned it off at 280. Next time, I’ll know.
It has a bunch of sugar on it so it’s still good.
Mavis Butterfield says
I hope you can salvage it.
Ellen says
………….. back to the grocery store……… This looks like the best recipe EVER!
Karen says
Do you think we could use more honey (or molasses) and less sugar? or would that change the consistency…
Mavis Butterfield says
I don’t know. If you want to give it a try let me know how it works out.
Erika says
Alrighty, just tried this to add to my Christmas gift boxes. At least if you’re making a double batch, stir constantly once it starts to boil, up to about 250 degrees (when it starts to thicken up a little) or it will boil over and you will have to stop and clean your stove. Slow and patient is right. I admit to bumping the heat up gradually as it sat at the same temperature for 10 minutes or more. Still took almost an hour to cook for me (not including the stove-cleaning time). Final product is yummy and a nice change from peanut brittle.
Chris says
Did you use salted or unsalted cashews? I have the giant Costco container of salted cashews. Hoping it won’t be too salty. It looks fabulous! Thanks for another great recipe!
Mavis Butterfield says
I used unsalted cashews. 🙂
Wynne says
This was great! I used a half sheet pan with a Silpat and recommend that to thin the brittle a little more than 9×13 allows, but that’s a small change. I upped the cranberries to 1c. in my second batch, cutting 1/4 c. nuts; maybe my cranberries were weakly flavored? I also added 1/4 tsp. cardamom, searching for irresistible zing, but that wasn’t it (didn’t hurt, just wasn’t epic).
Ani says
How about trying orange rind?
Kristy says
Just made this and agree that a larger pan would have been good. To thick and I’m a bit worrie about breaking a tooth on it!
Also took me an hour with the sugars on the stovetop.