Since the HH goes off to work what sometimes feels like bazillion hours a week, I figure the least I can do is pack him a good lunch every day. Sometimes I’ll try new recipes and he gets stuck with them, or other times, like this time, he gets an awesome new recipe as a treat.
I’m pretty sure after eating this brittle he’s going to think I’m the best wife ever. It’s that good. 😉
Ingredients
1 cup cashews {just requires 2 cups of nuts total, so mix and match as you please}
1 cup almonds
3/4 cup dried cranberries
3/4 cup pumpkin seeds
2 cups sugar
1/2 cup brown sugar {Make your own brown sugar}
1/2 cup honey
1 cup water
1/4 teaspoon salt
2 tablespoons butter
Directions
In a very large pot over medium-low heat, combine both sugars, honey, water and salt. Heat mixture until candy thermometer reads exactly 302, stirring every 5 minutes. At this point remember the saying that a watched pot never boils and put on your patience panties.
This step took FOREVER {okay so maybe just 30 minutes but it felt like days}. Just make sure you don’t heat it above 302 degrees otherwise you’ll burn it and all that waiting will be for nothing.
While waiting {forever} for your sugar mix to cook, line a 9×13 pan with greased parchment paper {I use a Silpat. It’s the only way to go!} and set aside. Once the sugar mix reaches 302, immediately take it off the stove, stir in the butter, nuts, seeds and dried cranberries until completely coated.
Do NOT let mix cool before pouring onto the prepared pan, spreading as evenly as you can to all edges. Cool on pan in the fridge for one hour. Remove sheet of brittle from fridge and break into pieces. Pack in spouse’s lunch first before you go and eat the entire pan. Trust me, you’ll want to.
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