Overloaded Cinnamon Spice Brittle
Makes: 2 pounds of brittle
  • 2 cups (400g) sugar
  • ½ tsp salt
  • 1 cup (240ml) light corn syrup
  • ½ cup (120ml) water, room
  • temperature
  • ¼ cup (½ stick; 57g) unsalted butter, slightly softened and quartered, plus more if using for greasing
  • 1½ tsp baking soda
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1 cup (143g) raw almonds
  • 1 cup (130g) raw cashews
  • ¾ cup (90g) dried cranberries
  • ¾ cup (98g) raw pumpkin seeds (a.k.a. pepitas)
  1. Line a 12 x 17-in (30 x 43cm) jelly-roll pan with a silicone baking mat. Alternatively, lightly butter or spray with nonstick cooking spray. I do not suggest parchment paper or aluminum foil. Set aside.
  2. Combine the sugar, salt, corn syrup, and water in a 3-qt (2.8L) heavy-duty saucepan over medium heat. Stir constantly with a wooden spoon until the sugar is dissolved, then brush down the sides of the pan with a water-moistened pastry brush to prevent the candy from burning there. (Alternatively, you can lightly butter the inside edges of the saucepan with butter before beginning this recipe.) Attach a candy thermometer to the pan, making sure not to let it touch the bottom.
  3. Bring candy to a boil, stirring occasionally. Once boiling, stop stirring. As the sugar cooks, the candy will go from clear on top to frothy bubbles on top. To avoid scorching, begin lightly stirring the candy occasionally once it reaches 265°F (129°C; hard ball stage). Cook the candy until it reaches 300°F (149°C; hard crack stage).
  4. Working quickly and carefully (it’s hot!), remove candy from the heat and stir in the butter, baking soda, vanilla, cinnamon, nuts, cranberries, and pumpkin seeds until combined. The candy will immediately foam and bubble. Pour out onto prepared jelly roll pan and, using 2 forks, pull the candy into a large rectangle so the add-ins are in 1 even layer. Allow to cool completely at room temperature, about 30 minutes. Snap brittle into pieces.
  5. MAKE-AHEAD TIP: Store brittle in an airtight container at room temperature for up to 2 weeks. Brittle freezes well. Break it up as directed, place into an airtight container, and freeze up to 3 months.
Recipe by Bakepedia at https://www.bakepedia.com/overloaded-cinnamon-spice-brittle/