Honey-Nut Brittle Recipe
By
Adela Jung
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Difficulty: Medium |
Total Time:
35 mins, plus cooling time
|
Active Time:
|
Makes:
8 to 10 servings
In this recipe, raw nuts are cooked in honey, making them truly honey roasted.
Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the honey.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.
INGREDIENTS
- 2 cups honey
- 1 cup whole raw almonds
- 1 cup whole raw pumpkin seeds
- 1 cup whole raw sunflower seeds
- 1 1/2 teaspoons kosher salt
INSTRUCTIONS
- Line a baking sheet with parchment paper and spray both the pan and the paper with cooking spray; set aside.
- Heat honey in a medium saucepan over medium heat until a candy thermometer reads 240°F, about 10 minutes. Add remaining ingredients and cook until the thermometer reaches 305°F, about 20 minutes more.
- Remove from heat, pour onto the lined baking sheet, and let cool to room temperature. Place in the refrigerator until hard, about 10 minutes more. Break into bite-size pieces and keep refrigerated until ready to serve.
Was I supposed to stir this? It burnt before it got to 305. I hope it turns out. I couldn't find pumpkin seeds and hulled sunflower seed in my rinky dink grocery store, so I used pecans and almonds only.
sounds like it would be sticky.
I agree - sounds good, but I think the results could vary greatly, depending on the type of honey used. Here in Florida, for example, Orange Blossom vs. Tupelo vs. Wildflower would give different flavors - so should be kept in mind.
this sounds good, but the recipe really should clarify that it calls for *shelled* pumpkin and sunflower seeds. i know it seems obvious to most of us, but someone who glances at the recipe quickly and doesn't think too much about it might run out & buy the wrong ones.