Description
A crunchy, sweet treat perfect for holiday gatherings.
Easy to make and even easier to devour!
Ingredients
Units
Scale
- 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