energy boosting seed brittle

bowl with seed brittle bites

I discovered this nutty, crunchy seed brittle this summer when were exploring British Columbia on our boat. The flavor of the honey comes through in this recipe and the combination of seeds is much more economical than traditional nut brittle. I’m packing some in my backpack tomorrow to fuel me along the trail. I might share some with my hiking friends.

seed brittle

Print Recipe
Serves: Makes 10 servings

Ingredients

  • ½ cup honey
  • 1 cup sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup hulled sesame seeds, toasted
  • ½ cup hulled pumpkin seeds, toasted
  • ½ cup hulled sunflower seeds, toasted
  • 2 tablespoons chia seeds

Instructions

1

Toast the sesame, pumpkin and sunflower seeds in a 350°F oven for about 15 minutes, until they become fragrant and lightly browned.

2

Lightly grease a 12-by-9-inch pan, and set aside.

3

Place the honey and sugar in a medium saucepan set over medium heat, and cook, stirring, until the sugar has dissolved. Bring the mixture to a boil, and let boil until it reaches 320°F, about 6 minutes.

4

Remove from heat, add the sesame, pumpkin, sunflower and chia seeds, and stir to combine. Pour the mixture onto the prepared pan, and spread out using a silicone spatula. (If you are having difficulty spreading the brittle to your desired thickness, you can cover it with a piece of foil and use a rolling pin.)

5

Place the brittle on a wire rack to cool completely.

6

Break the brittle into bite-size pieces.

Notes

You could change out some of the seeds for nuts if you prefer, just keep the proportions the same. Sliced almonds would be a good substitute.

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