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.
Publish date:
Honey Nut & Seed Brittle

This naturally-sweetened brittle can be stored in an airtight container at room temperature for up to one week.

  • Duration
  • Prep Time
  • 32Servings


  • 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


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).

Nutrition Information

  • Serving Size: 1 Piece
  • Calories: 57
  • Carbohydrate Content: 9 g
  • Cholesterol Content: 2 mg
  • Fat Content: 2.5 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 16 mg
  • Sugar Content: 9 g