Over the weekend I was watching the Cooking Channel and Giada was making a super easy Brittle. I decided to make one myself, and added Cranberries and White Chocolate for a holiday look. I call these Harvest or Holiday Brittle.
I have to say that they are SUPER sweet, and my kids have requested that next time I take out the White Chocolate Chips. So what I’m doing with this batch is decorating with them. They last forever, and look so pretty in an antique bowl, cup, or as a centerpiece. It’s really more art than food. Let me know what you put in your brittle, and I would love for you to upload a photo on my Facebook Page!
HOLIDAY BRITTLE INGREDIENTS
Spray a half size sheet pan with cooking spray so the brittle won’t stick.
- 1/2 cup toasted slivered almonds
- 1/2 cup white chocolate chips (optional)
- 1/2 cup diced apricot
- 1/2 cup dried cranberries
- 3 cups sugar
- 1/2 cup water
- Splash of vanilla extract
Mix the water, sugar and vanilla extract together in a pot, and set over medium heat.
Hint* Once the sugar and water are thoroughly mixed, do not keep stirring or else the mixture will not caramelize.
Using a pastry brush and a dish of water, dip the brush in the water and scrape down the sides of the pot so the sugar crystals that form can slide down and continue to blend with the mixture. Otherwise you will get large chunks of sugar when you pour the mixture over the ingredients.
Now mix together the almonds, chocolate chips apricots and cranberries. Dump everything out onto the sheet pan and spread everything out.
The sugar and water mixture will take about 15 minutes to caramelize. Keep a watchful eye on it after 10 minutes, because it will start to turn golden brown fairly quickly and you don’t want the brittle to taste burned.
Pour the sugar mixture right onto the sheet pan over all of the other ingredients, and let it sit for 2 hours. Break it up when you are done and taste. The pieces are fun to play with. It’s a great kid craft too.