High Protein Nut Seed Brittle
Elevate your snack game with this High Protein Nut Seed Brittle—a deliciously crunchy treat packed with nutrient-rich almonds, pumpkin seeds, sunflower seeds, chia seeds, and pistachios. Sweetened naturally with golden honey and infused with warm vanilla and a hint of sea salt, this brittle combines a perfect balance of flavor and texture. Toasted to bring out the robust nuttiness, then bonded together with a caramel-like glaze of coconut oil and honey, this recipe is both satisfying and energizing. Whether you're looking for a post-workout boost or a wholesome dessert option, this easy homemade brittle is a protein-packed powerhouse that's ready in under an hour. Plus, it stores beautifully, offering a delicious snack for days to come! Perfect for meal prep, entertaining, or gifting, it’s gluten-free, refined sugar-free, and entirely irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almonds
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.25 cup Chia seeds
- 0.5 cup Pistachios
- 0.75 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 2 tablespoons Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Spread the almonds, pumpkin seeds, sunflower seeds, chia seeds, and pistachios evenly on the prepared baking sheet.
Toast the nuts and seeds in the preheated oven for about 10 minutes, stirring halfway through, until they are lightly browned and fragrant.
Meanwhile, in a medium saucepan, combine the honey and coconut oil. Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil.
Once the mixture starts to boil, let it cook for approximately 2-3 minutes without stirring until it thickens slightly.
Remove from heat, and quickly stir in the vanilla extract, salt, and baking soda until well combined. The mixture will foam slightly.
Pour the hot syrup over the toasted nuts and seeds and mix quickly with a spatula until everything is evenly coated.
Spread the mixture evenly back onto the parchment-lined baking sheet, pressing down with the spatula to compact it into a single layer.
Allow the brittle to cool completely at room temperature or in the refrigerator until it hardens completely, about 1 hour.
Once hardened, break the brittle into pieces and store it in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 57.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 240.1 g | 87% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 160.3 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 807 mg | 62% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
