This fun holiday take on peanut brittle uses dried cranberries and pistachios along with seasonal extracts and spices. Fiori de Sicilia is a specialty extract that is a combination of citrus orange and vanilla. You can find it online and at specialty stores. But if you can’t or don’t want to source it, you can substitute an equal amount of vanilla with the finely grated zest of a medium orange. You will want a candy thermometer for this recipe.
Combine the water, corn syrup, sugar and butter in a medium to large saucepan (the mixture will boil so use a pan larger than you think you need).
Stir until the mixture to a boil and then let it cook (without stirring) until it turns golden brown, anywhere between 10 to 15 minutes. You want to bring the candy to 340°F.
While the candy is cooking, spray a rimmed baking sheet with cooking oil and place on hot pads. Measure out the remaining ingredients, as you will need them quickly after the candy has come to the right temperature.
Once the candy is done cooking, remove from heat and immediately stir in the baking soda and salt.
Then stir in the extract, pistachios and dried cranberries. The mixture will steam, boil and bubble fiercely so be careful!
Pour the candy into the prepared baking sheet and spread out thinly with a heatproof spatula. Let the brittle cool for 1 hour then break the brittle into 2-inch pieces. Store in an airtight container or ziplock bag for up to 2 weeks at room temperature, or in the freezer for up to a month.
Notes
This brittle is adapted from a peanut brittle recipe I developed for Simply Recipes.
You can find the extract Fiori di Sicilia online and at specialty stores. But you can also substitute 2 teaspoons of vanilla extract and the finely grated zest of 1 medium orange.