Easy Sea-Salted Quinoa Pecan Brittle
This unique brittle combines the nutty flavors of toasted quinoa and pecans with a touch of sea salt for a satisfying sweet-and-salty treat. The quinoa adds a delightful crunch and a slight earthy flavor, while the pecans provide a rich, contrast.
Ingredients:
For the Brittle
¼ cup quinoa (tri-colored quinoa from Trader Joe’s works, but any kind will do)
¼ cup maple syrup
¼ cup honey
3 tablespoons brown sugar (dark or light brown sugar works)
2 tablespoon coconut oil (can substitute with peanut or olive oil)
2 teaspoons vanilla extract
¼ teaspoon kosher salt
1 ½ cups finely chopped pecans (or use “pecan chips” for convenience)
2 tablespoons sesame seeds (black or white)
For Garnishing
Flaky sea salt (e.g., Maldon)
Instructions:
Prepare the Ingredients:
Finely chop pecans if not using pre-chopped. Set aside.
Measure all other ingredients for quick assembly.
Toast the Quinoa:
In a dry skillet, toast the quinoa over medium heat until golden and fragrant, stirring frequently. This takes about 3-5 minutes. Set aside.
Cook the Syrup:
In a medium saucepan, combine maple syrup, honey, brown sugar, and coconut oil.
Heat the mixture over medium heat, stirring constantly, until it comes to a gentle boil.
Add Flavors and Nuts:
Stir in the vanilla extract, kosher salt, toasted quinoa, chopped pecans, and sesame seeds. Mix well to coat everything evenly.
Spread the Mixture:
Quickly pour the hot mixture onto a parchment-lined baking sheet. Spread it out evenly with a spatula.
Sprinkle Sea Salt:
Immediately sprinkle flaky sea salt over the surface while it’s still hot and sticky.
Cool and Harden:
Allow the brittle to cool completely at room temperature. It will harden as it cools.
Break into Pieces:
Once fully set, break the brittle into bite-sized pieces.
Tips:
Storage: Keep the brittle in an airtight container at room temperature for up to 1 week.
Customization: You can swap pecans with other nuts or seeds if desired.
Serving Ideas: This brittle makes a great snack, dessert topping, or gift!
Prep Ahead: Have all ingredients measured and ready since the cooking process moves quickly.
Use a Candy Thermometer: Heat the sugar mixture to 300°F (hard crack stage) for the perfect brittle texture.
Toast the Quinoa: Toasting quinoa in a dry skillet enhances its nutty flavor and crunch.
Work Fast: Once you add the baking soda and other mix-ins, the brittle sets quickly.
Spread Evenly: Pour the mixture onto a greased or parchment-lined baking sheet and spread thinly for even pieces.
Serving Suggestions:
Snack: Enjoy as a standalone crunchy treat.
Dessert Topping: Break into shards to garnish ice cream or yogurt.
Gift Idea: Package in small bags or jars for a homemade edible gift.
Serving Size
Makes approximately 8 servings
Store in an airtight container for up to two weeks.
This recipe is perfect for adding a gourmet twist to classic brittle while keeping the process simple and quick!
Enjoy your sweet, nutty, and slightly salty treat!