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My review
Almond Cranberry Brittle
SUEJACKSON
"A great twist on traditional nut brittles...very buttery with the addition of dried cranberries!"
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Ingredients
1 h 15 m servings 185 calsOriginal recipe yields 30 servings
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Directions
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Prep
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- 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 Facts
Per Serving: 185 calories; 9.3 g fat; 26.3 g carbohydrates; 1.4 g protein; 16 mg cholesterol; 92 mg sodium. Full nutrition
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11/8/2012
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 definite...