Family Friendly Fridays: Fruit and Nut Brittle
I just can’t believe how quickly the month of December is flying by! We’re only a couple of weeks away from Christmas and I still have so many recipes I want to post up to help celebrate the holiday. Either I need to get cooking a bit faster or the calendar needs to slow down a bit. Seeing as the latter probably isn’t happening anytime soon, I’ve kicked my holiday cooking into full gear. I even managed to plan the entire 5 day menu for when my family here staying with us. I’ve added everything from breakfast burritos and pannatonne french toast, to Rosemary Leg of Lamb and chicken curried wontons.
This week, I’ve started to put together all the delicious desserts for the holidays. The one I want to share today is a super yummy and not too complicated fruit and nut brittle. I saw something similar to this at Trader Joes and decided that I needed to attempt to make my own. And can I just say I love hunting around Trader Joe’s for inspiration? I never leave there without an idea for something new and delicious to whip up.
Before I jump into the recipe, I also want to mention that I’m being featured over at Wetawa, a new foodie question and answer blog through next Thursday! I’ll be on hand to answer your most heated family dinner questions so pop on over and check it out!
What’s on your Christmas menu this year?
Ingredients Needed:
5 Tbsp of Butter
1 Cup of Maple Syrup
1 Cups of Water
21/4 Cups of Brown Sugar
1 Cup of Pistachios
1 Cup of Dried Cranberries
3/4 tsp of Salt
3/4 tsp Vanilla
3/4 tsp of Baking Soda
21/4 tsp of Water
Take 2 tbsp of your butter and grease up a 12×18 inch pan generously.
Grab a small sauce pan and add to it your syrup, the water and the brown sugar. Attach a candy thermometer and start to boil the mixture.
When the mixture hits 250 degrees, add in the remaining 3 tbsp of butter and let it melt in.
Mix together the salt, vanilla, baking soda, and the 21/4 tsp of water. Once the brittle hits 290 degrees, add the mixture in along with your pistachios. At 300 degrees turn off the heat and drop in the cranberries.
Note: You see a spoon in the picture, but I want to emphasize on this recipe that the less stirring you do, the better (I learned this through trial and error). Too much stirring will cause your brittle to crystallize. It will still taste delicious, but it won’t be as crispy as it should be.
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Now you’ll spread your mixture out across your pan and allow it to cool completely.
Once it’s cooled completely, you can break it up into rough chunks and give it away as gifts, put it out on the table for the hungry passer-by, or just eat the whole darn thing yourself (I’m just sayin’).
I am linking this recipe up to Tickled Pink over at 504 Main and Saturday Swap at Quit Eating Out.
Fruit and Nut Brittle
Ingredients:
5 Tbsp of Butter
1 Cup of Maple Syrup
1 Cups of Water
21/4 Cups of Brown Sugar
1 Cup of Pistachios
1 Cup of Dried Cranberries
3/4 tsp of Salt
3/4 tsp Vanilla
3/4 tsp of Baking Soda
21/4 tsp of WaterDirections:
Take 2 tbsp of your butter and grease up a 12x18 inch pan generously.
Grab a small sauce pan and add to it your syrup, the cup of water and the brown sugar. Attach a candy thermometer and start to boil the mixture.
When the mixture hits 275 degrees, add in the remaining 3 tbsp of butter and let it melt in.
Mix together the salt, vanilla, baking soda, and the 21/4 tsp of water. Once the brittle hits 300 degrees, turn the heat off and stir in the mixture quickly. Add in your pistachios and cranberry and stir them in.
Now you'll spread your mixture out across your pan and allow it to cool completely.
Rita — December 10, 2010 @ 6:03 am
Amazing! What a great recipe; sounds even better than the original peanut brittle; they look so good.ç
Rita
Blond Duck — December 10, 2010 @ 7:08 am
Between this and your cheesy meatballs, I need to visit the treadmill.
Sarah @ Mum In Bloom — December 10, 2010 @ 7:51 am
Yup, I’d eat that whole thing myself. I love your Christmas menu & am putting mine together today as we’re now having unexpected company. I love how easy this dish seems to be, even though I’m scared on candy thermometers
I love going thru stores for inspiration too! KC will be getting it’s first Trader Joe’s soon 
Kim @ Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore} — December 10, 2010 @ 8:36 am
I’m lovin all the Trader Joe’s items.
So super impressed that you have your menu planned for when your family comes to town. It took me forever to do that for Thanksgiving. Christmas will be quiet at our home… and I’m looking forward to it. But, now need to plan OUR menu. 
Thanks for sharing this great recipe. Have a great weekend!
Chaplain Donna — December 10, 2010 @ 9:06 am
This looks like a winning recipe. My church makes peanut brittle every year and I love it!
Faith — December 10, 2010 @ 11:21 am
I agree, Dec is just flying by and it will Christmas before you know it. Your brittle looks divine.. it would make a prefect treat for family and friends.
Have a great weekend.
Joey @ Big Teeth & Clouds — December 10, 2010 @ 11:55 am
Tricky, cooking with a thermometer in the mix like that!
I gave you a shout out on my post today because I think I channeled you as I was taking pictures for my recipe post!
Emily Z — December 10, 2010 @ 12:03 pm
Brittle is one of those things I have yet to make. That and fudge I am still a little intimidated by. This looks delicious though, and perfect for the season!
Katerina — December 10, 2010 @ 12:20 pm
All this caramel makes me drool. They look fantastic. I am sure your family enjoyed them a lot. At least mine would have.
Mari's Cakes — December 10, 2010 @ 1:21 pm
Very well explained. It make a nice and delicious homemade gift for the holidays.
Have a beautiful afternoon!
Brenda — December 10, 2010 @ 1:23 pm
I love homemade candy. Your brittle looks wonderful, something I’ve never made before. Thanks for hosting and have a great weekend!
Miranda — December 10, 2010 @ 1:46 pm
I love brittle and that looks so so good!
Laura in Cancun — December 10, 2010 @ 3:12 pm
It’s so easy! i had no idea… not to mention the massive amounts of butter and syrup! yum
Green Girl @ A little bit of everything — December 10, 2010 @ 6:30 pm
Your brittle looks amazing. it can be the prefect treat for family and friends.
thanks for sharing
have a wonderful weekend
Margaret Almon — December 10, 2010 @ 10:14 pm
What beautiful illustrations of the cooking process! And anything that starts with a jug of maple syrup has to be good. . .
Anna Johnston — December 11, 2010 @ 12:23 am
Julie, this is awesome., so simple & just the thing to have on hand while everyone is in entertaining mode. Great idea.
Annie — December 11, 2010 @ 8:23 am
I love peanut brittle but never knew one would be so easy to make! There are some things that I have just always bought froom the store and never gave any thought to making it myself. Thanks for opening my mind on this one!
Ameena — December 11, 2010 @ 12:44 pm
This would make a fabulous Christmas gift! I’ve been looking for something to make, other than the usual cookies or brownies, so thanks for the idea. And I totally agree that TJ’s is the best for inspiration – it never lets me down!
Now if only they could do something about their perpetually low inventory levels…
Monet — December 11, 2010 @ 1:27 pm
Hi Julie! I agree with Ameena…what a fabulous Christmas gift! I would have loved to try a bite of this freshly made brittle. And I so miss Trader Joes! I used to find such inspiration there too! Thank you so much for sharing with me today. I hope you have a joyful weekend.
5 Star Foodie — December 11, 2010 @ 4:25 pm
This brittle sounds amazing with cranberries and pistachios! Terrific step by step photos!
lisa — December 11, 2010 @ 7:44 pm
Yum! These look like a fabulous tasty snack!
Melissa B. — December 11, 2010 @ 10:10 pm
So, pistachios instead of peanuts? I’ll have to try this!
Kim @ Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore} — December 12, 2010 @ 6:27 am
Thanks for linking to Saturday Swap!!!
Maranda — December 12, 2010 @ 9:02 pm
That looks super yummy lady! Great job!
grace — December 13, 2010 @ 7:29 am
300 degree sugar is a little scary, but man, is it worth it! this is one fine batch of brittle, julie.
Holly L — December 17, 2010 @ 2:11 am
I have only made brittle once and it was peanut brittle…I do believe this sounds way more tasty! Maybe I will make some for my trip!
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