Brittle is a candies that sounds intimidating until you’ve actually made it once, and then you can’t stop. A batch of this fruit and nut version disappears fast at any holiday gathering: the caramel is deep and bitter at the edges, the mixed nuts give you crunch in different textures, and the raisins, cranberries, and pumpkin seeds turn it into something a little more interesting than plain peanut brittle. Quick tip. The sugar work takes patience but not skill. You’re watching a thermometer and waiting for amber. Brown it far enough and it takes on a real depth; pull it too early and it’s all sweetness with no character. Once you’ve done it a few times, you’ll start playing with nut ratios and mixing in different dried fruit depending on what’s in the pantry.
How to Make Fruit and Nut Brittle
Getting the caramel right
Don’t stir once the mixture comes to a boil. The vinegar prevents crystallization, but agitation can still cause graininess. Watch the color as much as the thermometer: you want a rich, dark amber, not pale gold. So good. Pull it off the heat a few degrees before your target since residual heat will keep cooking it briefly.
The nut and fruit mix
Have everything measured and ready before the caramel is done. The window between perfect caramel and burnt sugar is short, and you don’t want to be hunting for the pumpkin seeds while your pot smokes. A heavy-bottomed saucepan gives you more even heat distribution and a little more time to react if it starts darkening too fast. 
Greasing and spreading
Grease the pan more than you think you need to. Pour and spread the mixture quickly with an oiled spatula or the back of a spoon, working fast before it sets. Let it cool fully before breaking it into pieces. Scoring it lightly while still warm gives you cleaner shards.
Fruit and Nut Brittle
- Total Time: 35 minutes
- Yield: Makes about 24 pieces 1x
- Diet: Omnivore
Description
A crunchy, sweet treat perfect for holiday gatherings.
Easy to make and even easier to devour!
Ingredients
- 2 1/2 cups (591 ml) granulated sugar
- 2/3 cups (149 ml) water
- 1/4 tsp white vinegar
- Vegetable oil
- 2 cups (473 ml) mixed nuts, pecans, almonds, peanuts, walnuts, cashews
- 1/2 cups (118 ml) raisins and dried cranberries
- 1/2 cups (118 ml) trailmix made with dried fruit and nuts
- 1/2 cups (118 ml) pumpkin seeds
Instructions
- Place the sugar, water, and vinegar in a heavy medium-large saucepan; stir to dissolve the sugar. Bring to a boil over medium-high heat.
- Boil without stirring for 20–25 minutes, or until the caramel reaches at least 350°F (177°C) or turns a deep amber color.
- Generously grease a baking pan and set aside.
- Combine the nuts, dried fruits, and pumpkin seeds in a bowl.
- When the sugar mixture is a deep amber color, stir in the nut/fruit mixture and quickly pour into the prepared baking pan.
- Spread the mixture evenly in the baking pan using a greased rubber spatula, ensuring the middle isn’t too thick.
- Let the caramel stand for several minutes to cool and set, but not too long, as it becomes difficult to cut or break up.
- Invert the entire slab onto a cutting board and cut or break it into pieces.
- Let the brittle cool completely before wrapping in foil and storing for up to 1 week.
Notes
- For easier spreading, lightly grease your spatula as well as the pan.
- To prevent scorching, use a candy thermometer to monitor the caramel’s temperature.
- Store brittle in an airtight container at room temperature for optimal crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 25
- Sodium: 10
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
Frequently Asked Questions
Why should I not stir the sugar while it boils?
Stirring introduces air and encourages sugar crystals to form, which makes the brittle grainy instead of smooth and glassy. Just let it boil undisturbed.
Can I customize the nut and fruit mix?
Use whatever combination you like as long as the total volume stays around 3 cups. Macadamias, pistachios, and dried apricots all work well.
How do I know when the caramel is ready?
Use a candy thermometer and pull it at 350F, or watch for a deep amber color. If it smells like it is starting to burn, remove it from heat immediately.
Can you put raisins in brittle
Fabulously easy recipe. And very tasty too!!
It look so amazing and delicious. I cannot wait to try this at home. I’m surely that my kids would love it. Great Job!!!
Hi Patty, I like to try the recipe dried fruits and nuts brittle, I’m curious though what is the white vinegar for?