Almond Brittle

This took WAY longer than I wanted it to but it was totally worth it.

2 Cups Almonds
1/2 Cup Cashews
3/4 Cup Dried Cranberries
1/2 - 2/3 cup Pumpkin seeds
1/2 - 2/3 cup coconut (I had a real coconut that I used but shredded from a bag would be ok)

2 1/2 cups sugar
1/2 cup honey (I used Agave Nectar)
1 Cup water
1/2 tsp Salt
1 TBSP Butter

Combine Sugar, Honey, water and salt into a saucepan.  Slowly bring to 310 degrees (using candy thermometer).  If you do it to quickly it will burn the sugar so use a medium heat.  It took me a little over an hour to get it that hot.  Once it is 310 let it cool to about 300 and add the butter and the rest of the ingredients.  Put on greased parchment paper in a cake pan and spread out as thin as you would like.  Mine was probably about an inch (it was way to hard to try and get it thinner).

I would probably change the nut mixture to sugar syrup ratio.  I would use more nut mixture as there were some spots that had WAY to much of the sugar.

Here is the link that I got the idea from.  I modified it (as I almost always do) :)
http://adventurescooking.blogspot.com/2010/03/autumn-brittle.html