Winter Brittle: A Delightful, Crunchy Treat Perfect for Winter!

In a large pot over low-medium heat, combine the granulated sugar, brown sugar, honey, water, and salt. Be sure to use a large pot as the mixture will foam up as it heats. Stir occasionally every five minutes to ensure even heating.
Cook the Sugar:

Using a candy thermometer, heat the sugar mixture until it reaches 302°F (hard crack stage). This is the critical temperature where the sugar will properly harden into brittle. Be cautious not to exceed this temperature, as the sugar can burn. This process may take up to an hour, so patience is key.
Prepare the Pan:

While the sugar mixture is cooking, line a 9×13-inch shallow pan with parchment paper and grease it lightly. Set aside.
Add Nuts and Seeds:

Once the sugar mixture reaches 302°F, remove it immediately from the heat. Stir in the butter, cashews, almonds, pumpkin seeds, and dried cranberries. Ensure everything is fully coated.
Spread the Mixture:

Quickly pour the mixture onto the prepared parchment paper, spreading it into an even layer about 1 inch thick using a rubber spatula.
Cool the Brittle:

Place the pan in the refrigerator and let the brittle cool for one hour.
Break into Pieces:

Once cooled, remove the brittle from the parchment paper and break it into pieces using a meat tenderizer or a clean hammer.
Serve and Store:

Arrange the brittle pieces on a serving platter. Store any leftovers in a cool, dry place to keep them fresh.
Serving and Storage Tips: