Crannberry Chocolate Walnut Brickle

Note: Brickle makes a great holiday gift, just be sure to keep it cool so that the chocolate doesn't melt. I keep mine stored between layers of wax paper.

Special equipment: medium saucepan, baking sheet, parchment paper, aluminum foil, offset spatula

Ingredients

serves makes a 9- by 13-inch sheet of brickle, serving 12 or more., active time 15 minutes, total time 25 minutes, plus 2 hours for cooling

• About 16 graham crackers
• 16 tablespoons (2 sticks) unsalted butter, diced
• 1/4 cup sugar
• 3/4 cup light brown sugar
• 2 cups (10 ounces) semi-sweet or dark chocolate chips
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/2 teaspoon fleur de sel, such as Maldon

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Line baking sheet with aluminum foil, then cover foil with a piece of parchment paper to fit.
   
2. In a saucepan over medium heat, combine butter, sugar, and brown sugar. Stir occasionally until butter is melted, letting come to a boil. Let it boil until thickened, three minutes, stirring constantly. Immediately pour caramel mixture over graham crackers to coat.
   
3. Place crackers in the oven and bake for 12 minutes. Remove from the oven and top bubbling caramel with chocolate chips. Let stand 5 minutes, then use an offset spatula to smooth melted chips evenly across brickle. Scatter cranberries, walnuts, and fleur de self evenly across surface. Let stand until completely cooled and set, about 2 hours. (If desired, place in the refrigerator to speed up cooling.)
   
4. Store brickle between layers of wax paper in an airtight container in a cool, dry place, or in the fridge.