Winter Brittle

1. In a large pot over low-medium heat, combine the granulated sugar, brown sugar, honey, water, and salt. Use a pot larger than expected, as the mixture will foam up as it boils. Stir every five minutes.
2. Using a candy thermometer, heat the mixture until it reaches exactly 302°F. This is the critical temperature where the sugar will harden properly. Be careful not to exceed this, as the sugar can burn. It may take up to an hour, so patience is key.
3. While the sugar mixture is cooking, line a 9x13-inch shallow pan with parchment paper and grease it. Set aside.
4. Once the sugar mixture reaches 302°F, immediately remove it from the heat and stir in the butter, cashews, almonds, pumpkin seeds, and dried cranberries until fully coated.
5. Quickly pour the mixture onto the prepared parchment paper, spreading it into an even layer about 1 inch thick using a rubber spatula.
6. Place the pan in the refrigerator and let the brittle cool for one hour.
7. Once cooled, remove it from the parchment paper and break it into pieces using a meat tenderizer or a clean hammer.
8. Arrange the brittle pieces on a serving platter and enjoy. Store any leftovers in a cool, dry place.
A delightful, crunchy treat perfect for winter!