Lucy Di Marino

Cranberry Orange Brittle

This delicious brittle is sweet, slightly sour, crunchy, chewy and perfect as a snack, in granola, on cereal or smoothie bowls as well as with ice cream and other desserts.


1 tbsp ground Ceylon cinnamon
50 g almonds
50 ml sweet orange juice
60 g pumpkin seeds
70 g pecans
80 g hazelnuts
110 ml maple syrup
140 g dried cranberries


Mix the ingredients together well in a bowl and spread out on a lined baking tray.

Organise into clusters if preferred.

Bake at 150°C for 50 minutes.

Allow to cool and break into single pieces or chunks.

Store in an airtight container for 5 days.