Three-Seed Brittle by TheDevineKitchen
Three-Seed Brittle
Yield: 1 12x18’ pan of thin brittle
This brittle is all about caramelized maple syrup embedded with three different seeds. By brittle standards, it’s thinner, softer, and only mildly sweet; no sticky stovetop mess. Enjoy it as a snack, served over yogurt, or over oatmeal. It would be wonderful as a garnish over orange-colored soups, or even over an arugula and orange or beet salad. I think it would be a nice compliment to a cheese platter too. I am very happy to have stumbled across this recipe by Rebecca Katz!
Ingredients:
1 cup raw pumpkin seeds
¾ cup raw sunflower seeds
¼ cup raw sesame seeds, white or black
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon sea salt
1/3 cup maple syrup
1 teaspoon pure vanilla extract
Method:
Preheat oven to 300∞F. Line a rimmed 12x18 sheet pan with parchment paper.
In a medium bowl, mix all seeds, spices, and salt. Add maple syrup, vanilla and stir to combine until well coated.
Using a large spoon or a spatula, transfer the seed mix onto the prepared sheet pan and press the seed mixture down into a thin, even uniform layer.
Bake 30 minutes until golden brown. Turn off heat and allow the brittle to set in the oven for 10 minutes.
Remove from the oven and completely cool. Once cool, break into serving pieces.
Variations:
Substitute ground cardamom for allspice.
Or add an 1/8 teaspoon cayenne, Espelette, or paprika powder for some mild heat.
