For a creative twist on classic brittle, this Sea-Salted Quinoa Pecan Brittle combines the nutty crunch of pecans with the delicate pop of quinoa. Sweetened with maple syrup and honey, and kissed with a hint of sea salt, this brittle is a perfectly balanced treat. It’s easy to make and ideal for snacking, gifting, or a sophisticated dessert garnish. Whether you’re a fan of sweet, salty, or nutty flavors, this unique brittle is sure to please.
Ingredients
- Dry Ingredients
- 1/4 cup quinoa (tri-colored or any color)
- 1 1/2 cups finely chopped pecans (or prechopped pecan chips)
- 2 tablespoons sesame seeds (black or white)
- Flaky sea salt (such as Maldon), for garnish
- Wet Ingredients
- 1/4 cup maple syrup
- 1/4 cup honey
- 2 tablespoons salted butter
- 3 tablespoons brown sugar (dark or light)
- 1 tablespoon coconut oil (or substitute peanut or olive oil)
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Prepare the Baking Sheet : Line a baking sheet with parchment paper or a silicone baking mat. Lightly grease with coconut oil or butter to prevent sticking.
- Toast the Quinoa and Sesame Seeds : In a dry skillet over medium heat, lightly toast the quinoa and sesame seeds until fragrant and just golden. Remove from heat and set aside.
- Cook the Syrup Base : In a medium saucepan, combine the maple syrup, honey, butter, brown sugar, coconut oil, vanilla extract, and kosher salt. Stir over medium heat until the mixture is smooth and the sugar has dissolved.
- Bring to a Boil : Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally. Let it simmer until it reaches a golden caramel color (approximately 6-8 minutes). Use a candy thermometer, if desired, and cook until it reaches 300°F (hard crack stage).
- Incorporate the Dry Ingredients : Remove the saucepan from heat and quickly stir in the toasted quinoa, sesame seeds, and finely chopped pecans. Work swiftly to ensure even distribution.
- Spread the Brittle : Pour the mixture onto the prepared baking sheet and spread it thinly with a spatula. Sprinkle the flaky sea salt evenly over the top.
- Cool and Break : Allow the brittle to cool completely at room temperature (about 1 hour). Once hardened, break it into bite-sized pieces.
Conclusion
This Sea-Salted Quinoa Pecan Brittle is a delightful blend of textures and flavors that’s ridiculously easy to make. The toasty quinoa and pecans pair beautifully with the sweet caramel base and a touch of salt for balance. It’s perfect for gifting or savoring as a gourmet treat at home. Once you try this unique brittle, you’ll find yourself making it on repeat!
Sea-Salted Quinoa Pecan Brittle: A Sweet and Savory Treat
A simple yet sophisticated Sea-Salted QuinoaPecan Brittle featuring toasted quinoa, pecans, and sesame seeds coated ina luscious caramel base. Topped with flaky sea salt for the perfect sweet andsavory crunch.
Ingredients
- 1/4 cup quinoa tri-colored or any color
- 1 1/2 cups finely chopped pecans or prechopped pecan chips
- 2 tablespoons sesame seeds black or white
- Flaky sea salt such as Maldon, for garnish
- 1/4 cup maple syrup
- 1/4 cup honey
- 2 tablespoons salted butter
- 3 tablespoons brown sugar dark or light
- 1 tablespoon coconut oil or substitute peanut or olive oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Prepare the Baking Sheet : Line a baking sheet with parchment paper or a silicone baking mat. Lightly grease with coconut oil or butter to prevent sticking.
- Toast the Quinoa and Sesame Seeds : In a dry skillet over medium heat, lightly toast the quinoa and sesame seeds until fragrant and just golden. Remove from heat and set aside.
- Cook the Syrup Base : In a medium saucepan, combine the maple syrup, honey, butter, brown sugar, coconut oil, vanilla extract, and kosher salt. Stir over medium heat until the mixture is smooth and the sugar has dissolved.
- Bring to a Boil : Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally. Let it simmer until it reaches a golden caramel color (approximately 6-8 minutes). Use a candy thermometer, if desired, and cook until it reaches 300°F (hard crack stage).
- Incorporate the Dry Ingredients : Remove the saucepan from heat and quickly stir in the toasted quinoa, sesame seeds, and finely chopped pecans. Work swiftly to ensure even distribution.
- Spread the Brittle : Pour the mixture onto the prepared baking sheet and spread it thinly with a spatula. Sprinkle the flaky sea salt evenly over the top.
- Cool and Break : Allow the brittle to cool completely at room temperature (about 1 hour). Once hardened, break it into bite-sized pieces.