Pistachio And Pine Nut Brittle

• 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

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 335u0b0 or until syrup is dark golden brown. Remove from heat; stir in pistachios and remaining ingredients (mixture will bubble). Quickly pour mixture onto prepared pan; spread to about 1/2-inch thickness. Cool completely (about 2 hours). Break brittle into bite-sized pieces.
3. Make-ahead tip: Cool the brittle completely, break into chunks, and store them in an airtight container at room temperature for up to one week.

sugar, lightcolored corn syrup, water, pistachios, pine nuts, cranberries, unsalted butter, baking soda, vanilla, salt

Taken from www.myrecipes.com/recipe/pistachio-pine-nut-brittle (may not work)