Autumn Fruit & Nut Brittle
This colourful fruit and nut brittle is a delightful alternative to traditional peanut brittle, imbibed with the flavours of autumn
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Crunchy shards of nut brittle jewelled with cranberries, almonds and seeds make the perfect sweet treat.
This nut brittle is a great way to use up leftover pumpkin seeds, and it’s a delicious snack for a crisp autumn day.
The warm, bright colours of autumn leaves are reflected beautifully in these sweets. Why not make a batch to give as a last-minute gift?
What to do with fruit and nut brittle
Once made, your brittle should be stored in a cool, dry place. These super sweet shards are delicious eaten as they are, but they also work well as decoration for an elaborate cake or dessert.
It makes a beautiful gift, so wrap in a paper gift bag or box, finished with an autumnal bow to present to a loved one. Mini gift bags will make a lovely party favour for an autumn wedding or baby shower.
For an extra special treat, coat the underside of the brittle in melted dark dark chocolate and allow it to set before breaking into shards.
Total Time: 45 minutes, plus time to cool and set
Servings: 8
Rating:
Total Time: 45 minutes, plus time to cool and set
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 70.625 70.625 g golden caster sugar
- 21.875 21.875 g maple syrup
- 30 30 ml water
- 0.125 0.125 tsp sea salt flakes
- 17.5 17.5 g whole almonds, skin on
- 28.125 28.125 g dried cranberries
- 11.875 11.875 g pumpkin seeds
- dairy-free butter, for greasing
Method
- Place the sugar into a large pan and add the syrup, water and salt. Heat slowly to dissolve the sugar, stirring occasionally.
- Turn the heat up to fairly high and bring to a rolling boil. Leave to cook for around 40 minutes. If you have a sugar or jam thermometer, the temperature needs to reach around 165°C/320°F. If you don’t have a thermometer, try carefully dropping drips of the syrup into ice cold water; they should immediately set to very hard balls.
- Once the syrup is ready, remove from the heat and add in the remaining ingredients, except the butter. Mix well so that everything is evenly dispersed.
- Line a lipped baking tin with baking paper and grease with the butter. Carefully pour the mixture into the tin and tilt the tin to help it spread out into a single layer of ingredients. Set aside to cool.
- Once completely set and hard, use a rolling pin or toffee hammer to break it into shards before serving.
Nutritional information per serving (151g): Calories 587, Fat 14g, Saturates 1.5g, Sugars 105g, Salt 0.8g
Looking for more autumnal vegan recipes? Try one of these sweet and savoury vegan pumpkin recipes
