Nut and Seed Brittle
Print recipe| Serves | Makes about 2 dozen, 2 oz servings |
| Cook time | 30 minutes |
| From book | Nourish: Whole Food Recipes featuring Seeds, Nuts & Beans |
Ingredients
- 1 tablespoon unsalted butter (softened)
- 2 cups granulated sugar
- 1 cup water
- ½ cup sliced almonds
- ½ cup pecans
- ½ cup coarsely chopped unsalted pistachios
- 2 tablespoons raw sesame seeds
- 2 tablespoons raw unsalted sunflower seeds
Note
I've written the recipe exactly as it is in the book. I did make one small (and important in my opinion) adjustment for my batch, though. Once I poured the candy out on to the baking sheet, I sprinkled the whole slab with about ½ teaspoon of sea salt. Sweet and salty heaven.
Directions
| 1. | Line a 10 x 15inch baking sheet with parchment paper. Grease pan with butter. Set aside. |
| 2. | Put the sugar in a large saucepan and slowly add the water taking care not to splash. Stir just to dissolve the sugar, then bring to a simmer over medium-high heat. Let the liquified sugar simmer until it turns an amber or reddish-brown. Watch it very closely to prevent burning. It should take about 17 minutes. Remove immediately from heat and stir in the remaining ingredients. |
| 3. | Pour mixture onto the prepared baking sheet. Let cool. |
| 4. | When brittle is cool, invert to remove from pan. Break into pieces and store in an airtight container. |