12 Serves
60 Mins
Generously grease a 12x18 inch baking pan with 2 tablespoons of butter.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
85 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
435 mg / 4,700 mgSodium
872 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
37 g / 50 gSaturated Fat
3 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a small saucepan, combine the sugar, syrup, 3 cups of water, and brown sugar. Attach a candy thermometer and bring the mixture to a boil over medium heat.
Once the mixture reaches 135°C, stir in the remaining 3 tablespoons of butter until fully melted.
In a separate small bowl, whisk together the salt, vanilla, baking soda, and 2 1/4 teaspoons of water.
Continue boiling the sugar mixture until it reaches 150°C. Immediately remove from heat and stir in the prepared salt and vanilla mixture.
Quickly fold in the pistachios and cranberries, then pour the mixture onto the prepared baking pan, spreading it evenly. Allow the brittle to cool completely until hardened.
25
g95
g20
g
Yemeni
