Ingredients :
50g – Dried cranberries
100g – Mixed nuts (walnuts, almonds,
pistachios)
150g – Granulated sugar
30g – Butter
1-1/2 tbsp – Water
Method
* Chop the nuts and mix with dried cranberries. Reserve.
* Lightly grease a baking sheet (or thaali) and keep ready.
* Place sugar, butter and water in a heavy bottom pan. Simmer over low heat until the sugar begins melting.
* Stir continuously for about 10 minutes, then the sugar will begin to turn a light brown and will have melted completely. Once it turns medium brown, drop a tiny dot into a bowl of cold water
* Test to see that it turns crisp immediately.
* Now quickly stir in a pinch of baking soda, and turn in all the dry fruit and cranberries.
* Vigorously mix in to coat, and then immediately turn out onto greased tray, flattening rapidly with a flat metal spatula, spoon or butter knife. Be careful as the mixture will be very hot, but will begin to harden into shape rapidly.
* Leave to cool, and then break into pieces.
Note: If you like even pieces then mark the brittle with a butter knife or pizza cutter while still warm. Break up once cool.
50g – Dried cranberries
100g – Mixed nuts (walnuts, almonds,
pistachios)
150g – Granulated sugar
30g – Butter
1-1/2 tbsp – Water
Method
* Chop the nuts and mix with dried cranberries. Reserve.
* Lightly grease a baking sheet (or thaali) and keep ready.
* Place sugar, butter and water in a heavy bottom pan. Simmer over low heat until the sugar begins melting.
* Stir continuously for about 10 minutes, then the sugar will begin to turn a light brown and will have melted completely. Once it turns medium brown, drop a tiny dot into a bowl of cold water
* Test to see that it turns crisp immediately.
* Now quickly stir in a pinch of baking soda, and turn in all the dry fruit and cranberries.
* Vigorously mix in to coat, and then immediately turn out onto greased tray, flattening rapidly with a flat metal spatula, spoon or butter knife. Be careful as the mixture will be very hot, but will begin to harden into shape rapidly.
* Leave to cool, and then break into pieces.
Note: If you like even pieces then mark the brittle with a butter knife or pizza cutter while still warm. Break up once cool.
