Honey Nut & Seed Brittle

We’ve given traditional brittle a makeover, sweetening it with only honey and coconut sugar and packing it to the brim with good-for-you nuts and seeds.

Author:: Marianne Wren
Publish date:: Oct 20, 2017
Social count:: 315

Honey Nut & Seed Brittle — This naturally-sweetened brittle can be stored in an airtight container at room temperature for up to one week.
Photo by Ronald Tsang

40minDuration
20minPrep Time
32Servings

Ingredients

1/2 cup raw unsalted almonds, roughly chopped
1/4 cup raw unsalted pumpkin seeds
1 tbsp raw sesame seeds
3/4 cup raw honey
1/4 cup coconut sugar
2 tbsp organic unsalted butter
1/2 tsp pure vanilla extract
1/4 tsp sea salt

Preparation

1. Preheat oven to 350°F. Spread almonds and pumpkin seeds on a large rimmed parchment-lined baking sheet; bake for 7 minutes. Sprinkle sesame seeds over almonds and pumpkin seeds. Bake for 5 to 7 minutes more, until sesame seeds are golden, watching so as not to scorch seeds. Cool completely on sheet. Reserve baking sheet with parchment.

2. Meanwhile, in a large saucepan, combine honey, coconut sugar and ¼ cup water. Bring to a simmer on medium; cook until mixture reaches 275°F on a candy thermometer. (TIP: When syrup is dropped into ice water, it will form rigid threads.) Remove from heat; stir in butter, vanilla and salt. Once butter melts, return to heat; simmer until it reaches 300°F. (TIP: At this point, liquid will separate into hard, brittle threads when dropped into ice water.) Remove from heat; stir in nuts and seeds.

3. Pour honey-nut mixture onto parchment-lined sheet, forming a 9 x 12-inch slab. Cool completely on sheet, 30 to 40 minutes. Break into 32 pieces (roughly 2-inch squares).