Sweet brittles are the perfect snack to keep around your house during the holidays for hungry guests to munch on.
By Patty Price
- 2 & ½ cups granulated sugar
- ⅔ cup water
- ¼ teaspoon white vinegar
- Vegetable oil, for greasing the baking sheet
- 2 cups mixed nuts, pecans, almonds, peanuts, walnuts, cashews
- ½ cup raisins and dried cranberries
- ½ cup trailmix made with dried fruit and nuts
- ½ cup pumpkin seeds
- Place the sugar, water and vinegar in a heavy medium large size saucepan, stir to dissolve the sugar, bring to a boil over medium high heat.
- Boil without stirring for about 20-25 minutes or until the caramel reaches at least 350F or turns a deep amber color.
- Meanwhile, 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 on the baking sheet, using a greased rubber spatula and making sure the middle isn't too thick.
- Let the caramel stand for several minutes to cool and set up but not too long because it becomes difficult to cut or break up.
- Invert the entire slab onto a cutting board and cut or break up into pieces.
- Let the brittle cool entirely before wrapping in foil and storing for up to 1 week.