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📌 **Winter Brittle**

This festive brittle is packed with crunchy nuts, seeds, and tart cranberries, making it a perfect holiday treat or wintertime snack
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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

Instructions
 

  • Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the brittle out later. Alternatively, use a silicone baking mat.
  • In a large, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, honey, water, and salt. Stir over medium heat until the sugar dissolves completely.
  • Continue cooking, without stirring, until the mixture reaches 300°F (150°C) on a candy thermometer. This will take about 15-20 minutes. Watch carefully as it can burn quickly.
  • Remove the pan from the heat and stir in the butter until melted and combined.
  • Immediately stir in the almonds, cashews, pumpkin seeds, and dried cranberries. Work quickly as the mixture will begin to harden.
  • Pour the mixture onto the prepared baking pan and spread it evenly into a thin layer using a spatula or the back of a spoon.
  • Let the brittle cool completely and harden, at least 1-2 hours, or until completely firm.
  • Once completely cool and hardened, break the brittle into irregular pieces. Use the parchment paper overhang to lift the brittle out of the pan.

Notes

For a nut-free version, substitute the nuts and seeds with sunflower seeds, pretzels, or even popcorn kernels. Be mindful of cooking times as different substitutes may affect the hardening process. If the mixture starts to crystallize while cooking, remove from heat and stir in a teaspoon of water before returning to the heat.