Nut Seed Brittle
Indulge your senses with this irresistible Nut Seed Brittle, a crunchy, golden treat packed with a medley of raw almonds, cashews, sunflower seeds, pumpkin seeds, and sesame seeds. Perfectly caramelized sugar and a touch of butter combine to create a rich, toffee-like base, while a hint of vanilla and a sprinkle of sea salt bring depth and balance to every bite. This homemade brittle not only satisfies your sweet tooth but also delivers an extra layer of nutty flavor thanks to the toasted nuts and seeds. Whether you're making it for gift-giving, snacking, or dessert, this easy-to-follow recipe, ready in just 30 minutes, will become your go-to sweet treat. Plus, it's shelf-stable for up to two weeks, making it an ideal option for holiday preparations or on-the-go indulgence.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 2 tablespoons sesame seeds
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
Prepare a baking sheet by lining it with parchment paper and set aside.
In a medium saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring occasionally, until the sugar is dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Continue to cook without stirring until the syrup turns a golden amber color.
Meanwhile, in a skillet over medium heat, toast the almonds, cashews, sunflower seeds, pumpkin seeds, and sesame seeds until fragrant, about 3-5 minutes. Be careful not to burn them.
Once the sugar syrup has reached the desired amber color, remove it from the heat and quickly stir in the butter, toasted nuts, and seeds.
Add the baking soda, vanilla extract, and sea salt to the mixture. Stir quickly to combine and ensure even distribution.
Immediately pour the mixture onto the prepared baking sheet, spreading it out into an even layer using a spatula – be cautious as the mixture will be very hot.
Allow the brittle to cool completely at room temperature, about 30 minutes.
Once cooled, break the brittle into pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 339.3 g | 123% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 298.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1449 mg | 31% | |
*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.
