Pistachio and Pine Nut Brittle is a sweet spin on the traditional peanut brittle. This nut candy also includes dried cranberries, giving the brittle a festive color of red and green (from the pistachios) for the holidays.

Ingredients

• 2/3 cup sugar
• 1/3 cup light-colored corn syrup
• 1/4 cup water
• 1/2 cup unsalted dry-roasted pistachios, coarsely chopped
• 1/3 cup pine nuts, lightly toasted
• 1/4 cup dried cranberries, coarsely chopped
• 1 1/2 tablespoons unsalted butter, softened
• 3/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation

1. Line a baking sheet with parchment paper.
2. Combine first 3 ingredients in a medium, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer registers 335° or until syrup is dark golden brown.
3. Remove from heat; stir in pistachios and remaining ingredients (mixture will bubble).
4. Quickly pour mixture onto prepared pan; spread to about 1/2-inch thickness.
5. Cool completely (about 2 hours).
6. Break brittle into bite-sized pieces.