Autumn Honey Nut Brittle


Photo Credit: Ashley Cuoco

This autumnal brittle: so shiny and colorful! This is what drew me to this recipe. I’ve also been trying to get more protein into my diet. A variety of nuts are a great way to do that. And, you don’t have to feel guilty eating candy with all this good stuff mixed in! Cranberries and pumpkin seeds make this extra fall-ish. This was my first time making any kind of brittle or hard candy. One thing I learned is how important the heat of the sugar mixture is. Read my tips below and give it a whirl! Throughout the day you’ll break and crack the whole sheet till it’s gone.

Yield: 10-12 servings


  • 1 cup almonds
  • 1 cup cashews
  • 3/4 cup pumpkin seeds
  • 2/3 cup dried cranberries
  • 2-1/2 cups granulated sugar
  • 1/2 cup honey
  • 1 cup water
  • 1/2 tsp salt
  • 1 Tbsp butter
  1. Heat the sugar, honey, water and salt in a large pot over a low-medium flame. Stir every five minutes or so. The mixture will begin to foam and bubble as it heats. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of 310 degrees Fahrenheit*. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. It can take up to an hour for the mixture to reach that high of a temperature, so be patient!
  2. While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow sheet pan, about 9″x13″ and grease the parchment paper. Set aside. After the sugar mixture reaches 310 degrees turn off the heat and allow to cool to 302 degrees, then immediately stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they’re coated evenly in the mixture.
  3. Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer. Arrange the pieces on a serving platter and serve. Store excess brittle in a cool dry place. Enjoy!


*If you don’t have a candy thermometer (I did not), you can use the cold water method. All you’ll need is a bowl of cold water (the colder the better, ice water works great). While the sugar mixture is cooking, periodically drop a small spoonful of the sugar mixture into the bowl of cold water. Immerse your hand in the water, try to form the sugar into a ball, and bring it out of the water. The shape and texture of the resulting sugar blob will tell you the approximate temperature of your candy. In this case, we want “hard crack,” 300-310 degrees F. This means that when the sugar blob hits the cold water, the syrup forms brittle threads and easily cracks and snaps. It will solidify and form stands of hard threads. If you are interested in making other types of candy like fudge or caramels, consult a candy temperature chart.

Recipe adapted from Eva Kosmas Flores,

3Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco