Makes about 25 2 in pieces. 1 piece per serving please! Even though it’s clean, it is a treat!
You will need:
A candy thermometer unless you are skilled in the soft/hard ball water method (I am not?)
½ cup raw unsalted almonds, roughly chopped
¼ cup raw unsalted pumpkin seeds
¼ cup raw unsalted sunflower seeds
1 Tbsp. Chia or Flaxseeds
2 Tbsp. raw organic sesame seeds
¾ cup raw organic honey (local if you can)
¼ cup organic coconut palm sugar (I use the blonde)
2 Tbsp. Ghee or organic butter
¼ cup water
1 tsp pure vanilla
¼ tsp sea salt
How to make it:
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and spread the nut and seeds mixture evenly and bake for about 10 minutes. You want a light toast, but be careful not to burn them. Set aside and allow to cool, removing the parchment paper.
In a large sauce pan stir together the honey, blonde coconut palm sugar, and water. Bring to a simmer at medium heat. Stirring consistently until mixture reaches 275 on candy thermometer. (if using the water method, drop syrup into ice water and it will form rigid threads when it’s at 275)
Remove from heat and stir in the butter, vanilla and pinch of salt until melted and well combined. Return to heat and simmer, stirring consistently until the temp reaches 300 (water method, dropping into cold water will yield hard and brittle threads). Make sure you get to temp or your brittle will be hard, but a bit chewy. Remove from heat.
Immediately pour the mixture over the top of toasted nuts and seeds forming an even slab. No need to mix or stir. Allow to cool completely and then break into pieces to serve.
If they last long enough you can store in an airtight glass container for 1 week.
Be creative with your brittle. If you love pecans, add some. Any raw unsalted nut would be great. Just watch the portions so you have a good ratio of mixture to nuts and seeds.
I avoid peanuts. Technically they are a lugume anyway. But they are allergenic to many and tend to harbor molds, so best to avoid in my book.