Maple Granola Brittle
1 cup old fashioned rolled oats
1 cup whole almonds
1/2 cup shelled sunflower seeds
1 cup dried cranberries
1 cup brown sugar
1/2 cup maple syrup
1/2 cup orange juice
1/2 tsp salt
1/4 cup unsalted butter, softened
preheat oven to 350 degrees F. on a baking sheet, spread out oats, almonds and sunflower seeds. toast for 15 minutes or until oats are pale golden, stirring often. transfer to a bowl and toss with dried cranberries.
line a baking sheet with a nonstick liner such as a silpat. in a heavy 5 quart saucepan, cook brown sugar, maple syrup, juice and salt, stirring with a wooden spoon, until mixture reaches 290 degrees F on a candy thermometer. stir in butter until melted and quickly add oat and nut mixture. immediately pour onto sheet pan and cover with a sheet of parchment. roll out brittle as thin as possible with a rolling pin. carefully peel off parchment and discard. cool to room temperature, about 30 minutes. break into large pieces and enjoy! can be stored in an airtight container for up to 2 weeks.