Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A great twist on traditional nut brittles...very buttery with the addition of dried cranberries!

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Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line baking sheets with aluminum foil.

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  • 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 Facts

185 calories; protein 1.4g; carbohydrates 26.3g; fat 9.3g; cholesterol 16.3mg; sodium 92.5mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/08/2012
This is a good recipe except next time I will add the fruit and nuts later in the cooking process. The cranberries came out really chewy so the brittle is a little hard to eat. I will definitely make this again. Read More
(5)