Dessert

Winter Nut and Cranberry Brittle Recipe

ByRita Bennet October 15, 2025October 15, 2025

Introduction

Winter Brittle is a delightful crunchy treat packed with nuts and seeds, sweetened with honey and sugars for a perfect balance of flavor. It’s an ideal snack for cozy evenings or holiday sharing, combining textures and tastes that celebrate the season.

The image shows a close-up of three stacked nut and fruit brittle pieces on a dark surface, each layer glossy with caramel. The top brittle is decorated with whole almonds, green pumpkin seeds, white sesame seeds, small pine nuts, and bright red dried cranberries, creating a mix of brown, green, white, and red colors. The nut brittle layers are thin and slightly uneven at the edges, with the caramel shining under the light. The background is blurred green, contrasting the sharp focus on the brittle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almonds
1 cup cashews

3/4 cup pumpkin seeds
2/3 cup dried cranberries

2 1/4 cups granulated sugar
1/4 cup golden brown sugar

1/2 cup honey
1 cup water
1/2 teaspoon salt

1 tablespoon butter

Instructions

Step 1: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the brittle out later. Alternatively, use a silicone baking mat.
Step 2: In a large, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, honey, water, and salt. Stir over medium heat until the sugar dissolves completely.

Step 3: Continue cooking, without stirring, until the mixture reaches 300°F (150°C) on a candy thermometer. This will take about 15-20 minutes. Watch carefully as it can burn quickly.
Step 4: Remove the pan from the heat and stir in the butter until melted and combined.
Step 5: Immediately stir in the almonds, cashews, pumpkin seeds, and dried cranberries. Work quickly as the mixture will begin to harden.

Step 6: Pour the mixture onto the prepared baking pan and spread it evenly into a thin layer using a spatula or the back of a spoon.
Step 7: Let the brittle cool completely and harden, at least 1-2 hours, or until completely firm.
Step 8: Once completely cool and hardened, break the brittle into irregular pieces. Use the parchment paper overhang to lift the brittle out of the pan.

Tips & Variations

Use a candy thermometer for precise temperature control to avoid burning the sugar mixture.
Swap dried cranberries for chopped dried apricots or cherries for a different fruity twist.
Try adding a sprinkle of sea salt on top before it hardens for a salty-sweet contrast.

For extra crunch, toast the nuts and seeds lightly before stirring them into the mixture.

Storage

Store brittle in an airtight container at room temperature for up to two weeks. Keep it away from humidity to prevent it from becoming sticky. To refresh crispness, you can briefly warm the brittle pieces in a low oven before serving.

How to Serve

The image shows a stack of three nut and seed bars placed on a wooden board, with a blurred green background. Each bar is thick and rectangular, filled with visible whole almonds, light brown sliced almonds, green pumpkin seeds, small tan sesame seeds, and bright red dried cranberries held together by a shiny, sticky amber syrup that gives a glossy texture. The layers are dense and tightly packed, with the nuts and seeds evenly spread throughout each bar, creating a rich, textured look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts or seeds?

Yes, you can substitute or add other nuts like pecans, walnuts, or seeds like sunflower seeds to customize the brittle to your taste.

What should I do if the brittle is sticky after cooling?

Sticky brittle may be due to moisture. Ensure the sugar reaches the hard crack stage (300°F/150°C) and store it in a dry place. You can also let it cool longer or break it into pieces and dry them further in a low oven.