AKA – Pumpkin seed, peanut, almond, sultana and cranberry brittle
This brittle originated from a what was in the pantry. It turned out to be a good combination, especially for around Christmas time. The pumpkin seeds and cranberries ensure you get that red and green theme.
The amount of each of the seeds, nuts and fruit is totally up to you. I used equal parts of them all, to cover the particular sized baking tray I had. If you want specifics, use 1/3 cup of each, over a 37cm x 25cm baking tray.
Ingredients:
- Pumpkin seeds
- Peanuts
- Almonds
- Dried cranberries
- Sultanas
- 1 cup of castor sugar
- 1/4 cup of water
Method:
Line a baking tray with greaseproof baking paper.
Scatter the nuts, seeds and fruit randomly over the baking tray in a single layer. A little bit of overlap is ok, but you don’t want them to be too thick.
Add the sugar and water into a small saucepan. Put it on a low heat and stir the mixture until the sugar has been dissolved.
Once the sugar has fully dissolved, turn up the heat and bring it to the boil. Do not stir it any more once it boils. Use a sugar thermometer and bring the temperature up to 150 degrees celsius (300F – hard crack stage on the thermometer).
As soon as you reach the right temperature, turn off the heat and remove the pan. Let the sugar mixture cool a little, until it stops bubbling.
Slowly pour the mixture over the fruit and nut mixture on the baking tray. ensure you cover all the ingredients.
Allow it to cool at room temperature.
Once cool, break it up into smaller pieces, and enjoy!