| Glossy Gorgeous Autumn Brittle | ||||||||||||||||||||||||||||||||||||
Ingredients
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Instructions
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Heat the sugars, honey, water and salt in a
large pot over a low-medium flame. Use a pot that is larger than you
would think necessary because when the mixture begins to boil it will
foam up and increase in size. Stir every five minutes or so. Using a
candy thermometer, continue to heat the mixture until it reaches a
temperature of exactly 302 degrees Fahrenheit. This is very important
because this is the temperature at which sugar hardens into a rock-like
state after it cools. Pay close attention not to go very far above 302,
otherwise you will burn the sugar. It can take up to an hour for the
mixture to reach that high of a temperature, so don't get too worried if
15 minutes go by and the thermometer is still at 175.
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While the sugar mixture is boiling, place a
sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in
width and length, and grease the parchment paper. Set aside. Once the
sugar mixture reaches 302, immediately remove it from heat and stir in
the butter, cashews, almonds, pumpkin seeds and dried cranberries until
they're coated in the mixture.
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Immediately pour the mixture onto the parchment
paper and spread it out into a large rectangle using a rubber spatula.
Try to keep the surface relatively even and about 1 inch in height.
Place the pan in the refrigerator and allow the brittle to cool for one
hour. Once it has finished cooling, remove the sheet of brittle from the
parchment paper and break the brittle into pieces using a meat
tenderizer or clean hammer. Arrange the pieces on a serving platter and
serve. Store excess brittle in a cool dry place.
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