Low Sodium Nut Seed Brittle
Satisfy your sweet tooth guilt-free with this irresistible Low Sodium Nut Seed Brittle! Perfect for those watching their sodium intake, this homemade treat is packed with unsalted mixed nuts and seeds like almonds, pumpkin seeds, and chia seeds, offering a crunchy, nutrient-rich alternative to traditional brittle. Sweetened naturally with honey and brown sugar, and spiced with a hint of cinnamon, this recipe delivers a delicious balance of sweetness and warmth. The addition of baking soda gives the brittle its signature airy crunch, while the absence of added salt makes it a healthier, heart-friendly snack. Ready in just 30 minutes from start to finish, it’s the perfect homemade gift or a quick grab-and-go snack to satisfy mid-day cravings. Plus, it stores beautifully, making it a pantry staple worth savoring!
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Recipe Information
Ingredients
- 1 cup Unsalted mixed nuts (almonds, cashews, pecans, etc.)
- 0.5 cup Unsalted mixed seeds (pumpkin, sunflower, chia, sesame, etc.)
- 0.5 cup Honey
- 0.5 cup Brown sugar
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon powder
- 0.5 teaspoon Salt-free baking soda
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium saucepan, combine honey, brown sugar, and unsalted butter over medium heat.
Stir the mixture consistently until the butter melts and the sugar dissolves completely.
Increase the heat to medium-high and bring the mixture to a boil. Allow it to boil for about 5-6 minutes, stirring occasionally until the mixture turns a golden amber color.
Remove the saucepan from heat and quickly stir in the vanilla extract and salt-free baking soda. The mixture will bubble and rise slightly.
Immediately add the mixed nuts and seeds along with the cinnamon powder to the hot syrup. Stir quickly to ensure the nuts and seeds are evenly coated.
Pour the nut-seed mixture onto the prepared baking sheet. Use a spatula to spread it out evenly into a thin layer.
Let the brittle cool at room temperature for about 30 minutes or until it hardens completely.
Once hardened, break the brittle into desired pieces using your hands or a sharp knife.
Store leftover brittle in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 175.9 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1428 mg | 30% | |
*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.
