Paleo Nut Seed Brittle
Indulge in the irresistibly crunchy and naturally sweet *Paleo Nut Seed Brittle*, a wholesome treat packed with nutrient-dense mixed nuts and seeds like almonds, cashews, sunflower, and pumpkin seeds. This paleo-friendly recipe swaps refined sugars for pure honey, creating a caramel-like coating that pairs beautifully with the richness of coconut oil and the warmth of vanilla and cinnamon. With just 10 minutes of prep and a simple bake, this golden brittle comes together effortlessly, making it perfect for snacking or gifting. Gluten-free, dairy-free, and refined sugar-free, it's a healthy yet decadent option for satisfying sweet cravings without compromise. Enjoy this guilt-free brittle as a snack, dessert, or party favorite!
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Recipe Information
Ingredients
- 1 cup Mixed nuts (almonds, cashews, pecans, etc.)
- 0.5 cup Mixed seeds (pumpkin, sunflower, sesame>
- 0.5 cup Honey
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper and lightly grease it with a bit of coconut oil.
Chop the mixed nuts into smaller pieces, if desired, to help create a more uniform brittle texture.
In a medium saucepan over low heat, combine honey and coconut oil. Stir continuously until the coconut oil is fully melted and the mixture begins to bubble slightly.
Remove the saucepan from heat and stir in the vanilla extract, sea salt, and ground cinnamon, mixing until fully combined.
In a large mixing bowl, combine the mixed nuts and mixed seeds. Pour the honey mixture over the nuts and seeds and mix well until everything is thoroughly coated.
Spread the mixture evenly over the prepared baking sheet, using a spatula to press down and compact the ingredients into a uniform thickness throughout the pan.
Bake in the preheated oven for 12-15 minutes, or until the brittle is golden brown and bubbly. Keep a close eye to prevent burning.
Remove from the oven and let the brittle cool completely on the baking sheet. This will take around 30 minutes and is crucial for setting.
Once completely cooled and hardened, break the brittle into pieces and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 108.8 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1377 mg | 29% | |
*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.
