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Dessert

Brittle May Never Be a “Health Food” But We’ve Made it Way Better for You

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.

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If you have a sweet tooth, you are most likely familiar with brittle, the delicious salty-sweet hard candy most often studded with peanuts. But like most hard candy, the primary ingredient in brittle is sugar, usually appearing as cane sugar or corn syrup – so you might be wondering, how can this nut and seed brittle be made healthy?

Well, here at Clean Eating, we believe in balance. There’s no food that’s totally off the table, but there are always ways to make them better using clean, high-quality ingredients. In the case of brittle, we’ve swapped the refined sugar and corn syrup for coconut sugar and raw honey. While they are still types of sugars, a high-quality honey can contain antioxidants and antimicrobial properties. 

In addition to swapping out the types of sugars, we’ve also packed this recipe with almonds, pumpkin seeds and sesame seeds. Make sure to choose varieties that are all-natural, without any added inflammatory oils such as vegetable oils.

The result? A healthier nut & seed brittle – it’s not exactly a “health food,” but still deserves a place in a balanced diet.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

 

Honey Nut & Seed Brittle

Servings
32
Prep Time
20 min
Duration
40 min

Ingredients

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).

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