Last Minute Cranberry Brittle!

Who's crunched for time? Who deeply desires to share their table with others during this crazy time of year? But who's scared to cook anything because ALL THE THINGS take time? Who's ready to make something super impressive that takes almost no time whatsoever?

If you answered "ME!" to any/all of these questions, this recipe is for you. I won't wax poetic about the joy of cooking during the holidays; even food bloggers get tired and just want to order pizza sometimes. Or all the time. Whatever. But if there's ever anything I can do to share a teeny bit of holiday cheer, making a quick candy is it. 

Because I love to share recipes that are highly customizable, you should know that you can change up the toppings with whatever you have on hand. Dried cherries, apricots, blueberries, toasted pine nuts, almonds or hazelnuts. Chocolate of any kind. Make it your own, and then be sure to share!

Cranberry, White Chocolate + Walnut Brittle

  • 3 cups sugar
  • 1/2 cup water
  • 1/3 cup white chocolate chips
  • 1/3 cup dried cranberries
  • 1/3 cup toasted walnuts, roughly chopped


  1. Combine the sugar and water in a heavy-bottomed 2-quart saucepan.
  2. Stir with a wooden spoon until the sugar is dissolved; at this point it will likely be simmering.
  3. Scrape down the sides with the spoon, then let the sugar simmer for 10-12 minutes until it starts to turn a deep golden color.
  4. While the sugar is simmering line a large sheet pan with parchment paper, pressing the paper into the corners of the pan so it lays flat.
  5. Toss the cranberries, white chocolate chips and walnuts together and then spread into an even layer. Feel free to make the toppings thicker and thinner in places.
  6. When the sugar is golden brown, VERY CAREFULLY drizzle it evenly over the toppings. The goal is to let it spread throughout all of the toppings into a thin layer.
  7. Now you're done! Let it sit in a cool room for 2-4 hours, then break up the brittle into pieces using your hands.
  8. Another great way to serve it is chopped finely over ice cream - so much texture!
Jessi ConnollyComment