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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 Water

Directions:

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.