1 cup caster sugar
2 tablespoons golden syrup
⅓ cup water
2 tablespoons butter
½ teaspoon baking soda
⅓ cup cranberries, roughly chopped
⅓ cup toasted sunflower seeds
½ cup whole, skin-on almonds, roughly chopped
100 grams dark chocolate, chopped
¼ cup cranberries, roughly chopped
¼ cup shaved or shredded coconut
Grease a shallow baking tray and line with baking paper.
Combine the cranberries, sunflower seeds and almonds and set aside.
Put the sugar, golden syrup and water in a medium saucepan and bring slowly to the boil, stirring to dissolve the sugar.
When boiling, reduce the heat to medium and cook for 8-9 minutes until a good dark golden colour.
Take off the heat and stir in the butter and baking soda until well combined. It will froth and bubble up. Tip in the cranberry mixture and quickly stir to coat everything in the toffee.
Immediately tip onto the tray and use two forks to spread the mixture out as evenly as you can.
Sprinkle over the chocolate then the combined cranberries and coconut.
Leave until the chocolate has set then break into rough pieces. The brittle will keep in an airtight container for 2 weeks.