Monday, November 20, 2017
1 1/2 cups pepitas (shelled pumpkin seeds)
1 1/2 cups cashews
1 cup dried cranberries
1 cup dried apricots, diced
2 1/2 cups sugar
1/4 cup brown sugar
1/2 cup honey
1 cup water
1/4 teaspoon salt
4 tablespoons butter
1/4 cup powdered sugar
Combine pepitas, cashews and fruit in a large mixing bowl and set aside.
Heat sugars, honey, water, salt and butter over medium heat in a 3-qt pot. Mixture will foam up and boil over if pot is too small.
Boil, stirring often, until mixture reaches 290* on candy thermometer. (Soft Crack stage) This may take 15 or 20 minutes.
While sugar mixture is boiling, line a cookie sheet with parchment paper and spray paper with nonstick spray. Cut a second piece of parchment paper and keep it handy.
Once the sugar mixture has reached 290*, remove from heat and pour over nuts and fruits in bowl. Stir together until evenly coated.
Working quickly, pour hot sticky mixture onto parchment paper and spread it as much as possible with a spatula or knife. Try to create an even smooth layer about 3/4" thick.
Top with second sheet of parchment and press firmly to level and compress.
Cool for an hour in refrigerator.
Dust surface of brittle with a light coating of powdered sugar if desired to reduce stickiness.
Break into pieces to serve. Store remaining brittle in an airtight container in refrigerator.
About 4 dozen pieces