Almond Cranberry Brittle – a delicious recipe with white sugar, light corn syrup, water, butter, almonds, cranberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line baking sheets with aluminum foil.
2
Combine sugar, corn syrup, and water in a 3-quart saucepan over medium heat; cook and stir until sugar dissolves and mixture begins to boil, 5 to 10 minutes. Stir in butter; cook, stirring frequently, until mixture is thick and syrupy and a candy thermometer inserted into the center of the syrup, not touching the bottom, reads 230 degrees F (110 degrees C), 10 to 15 minutes.
3
Mix almonds and cranberries into the sugar mixture; cook and stir until temperature reaches soft-crack stage at 280 degrees F (138 degrees C), 10 to 15 minutes. Stir constantly until mixture reaches hard-crack stage at 305 degrees F (152 degrees C), 10 to 15 minutes. Remove from heat.
4
Quickly stir baking soda into brittle mixture until fully incorporated. Pour brittle onto the prepared baking sheet.
5
Stretch candy out by lifting and pulling from the edges using forks as the candy cools. Cool completely before breaking into pieces.
1259
kcal
Calories
82
g
Fat
128
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups white sugar, 1 cup light corn syrup, 1/2 cup water, 1 cup butter, and more.
Yes, Almond Cranberry Brittle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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