Ingredients
30
30 servings
- •2 cups white sugar
- •1 cup light corn syrup
- •½ cup water
- •1 cup butter
- •2 cups coarsely chopped almonds
- •1 cup dried cranberries
- •1 teaspoon baking soda
Instructions
- Line baking sheets with aluminum foil.
- 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.
- 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.
- Quickly stir baking soda into brittle mixture until fully incorporated. Pour brittle onto the prepared baking sheet.
- Stretch candy out by lifting and pulling from the edges using forks as the candy cools. Cool completely before breaking into pieces.
Nutritional Facts
Per 30 servings
- Calories: 185
- Carbohydrate: 26g
- Fat: 9g
- Fiber: 1g
- Protein: 1g
- Sugar: 19g
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