The Ultimate Seeded Brittle

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This seeded brittle recipe is a fantastic way to enjoy a satisfying crunch with a healthy twist.  Perfect for snacking, adding to yogurt, or as a thoughtful homemade gift, it’s packed with nutrient-rich seeds and just the right amount of sweetness.

My Inspiration: A Journey to Cleaner Eating

This recipe was born from my personal health journey and a mission to incorporate more raw, clean, and unprocessed foods into my family’s diet. My resolve was fueled by my enrollment in Kaiser’s Healthy Balance class and, honestly, binging a few too many Netflix food documentaries like Poisoned (lol!).

The Problem with Store-Bought Granola

I quickly discovered that almost every store-bought brand—especially the big ones—uses unhealthy additives and preservatives. Products made with “real” whole foods and zero preservatives are often expensive. Plus, I was surprised to find that some of them even contained milk or milk byproducts!

This was a major issue because:

• My daughter has a dairy allergy.

• At four years old, she’s notoriously picky about food texture.

Why You’ll Love This Recipe

You’ll love this brittle (or “oatless granola,” if you will) because it’s reminiscent of peanut brittle but without all the refined sugar!

• Texture: Snappy, light, crisp, and airy.

• Flavor: The maple syrup offers a warm, perfectly balanced sweetness that complements the toasted, nutty flavor from the roasted seeds and nuts.

• Versatility: It’s a great stand-alone snack, a perfect topping for yogurt parfaits, or a semi-sweet treat after dinner.

Pro Time-Saving Tip

Save time by measuring out and prepping your dry ingredients in advance. This is especially useful for busy weekdays or meal planning. Simply jump to step 2 of the instructions, measure your ingredients, and store them in an airtight container until you’re ready to bake your next batch!

What You’ll Need

Ingredients

• ½ cup chia seeds

• ½ cup hemp seeds

• ½ cup flax seeds

• 1 cup raw sunflower seeds

• 1 ½ cup raw pumpkin seeds (or pepitas)

• 2 ½ cup raw cashews

• 1 ½ cup slivered almonds

• 1 ½ cup raw pecans

• ½ cup unsweetened dried coconut shreds (or coconut flakes)

• ½ teaspoon pink Himalayan salt (or sea salt)

• ¾ cup organic maple syrup (equals approximately 6 fluid ounces)

Equipment

• 1 Large Mixing Bowl

• 1 Rubber Spatula or Wooden Spoon

• Measuring Cups

• Parchment Paper

• 2 medium/large Baking Sheets

• Airtight Storage Container

Instructions

1. Preheat the oven: Preheat the oven to 350°F (175°C).

2. Prepare your baking sheets: Line two large baking sheets with parchment paper or a silicone baking mat.

   
   

   

   Prep time: baking sheet lined and ready to go. Simple steps make all the difference when building a great batch of brittle.

3. Combine dry ingredients: In a large mixing bowl, combine all the seeds, nuts, coconut shreds, and salt. Stir until the mixture is uniform.

   
   

   

   Dry ingredients mixed and ready—the base of this crunchy seeded brittle comes together with just a few simple steps.

4. Add maple syrup: Pour the maple syrup into the same large mixing bowl. Use a rubber spatula or a wooden spoon to thoroughly coat all the ingredients, scraping down the sides and bottom of the bowl to ensure everything is evenly coated.

   
   

   

   That moment when the maple syrup hits — the step that gives this brittle its sweetness and crunch.

   

   Ingredients fully coated in maple syrup—the mixture is ready to spread onto the baking sheet.

5. Spread the brittle: Divide the mixture evenly and pour it onto the prepared baking sheets. Using a rubber spatula or the back of a wooden spoon, spread the brittle into a thin, even layer.

   
   

   

   Transferring the mixture onto the baking sheet—ready to spread and bake.

   
   

   

   Spreading the mixture into an even layer so it bakes up crisp and golden.

6. Bake: Place the baking sheets side by side on the center rack of the oven and bake until golden brown, about 20–25 minutes.

7. Cool and break: Let the brittle cool completely at room temperature on the baking sheets (this takes about 25–35 minutes). Once fully cooled and hardened, break it into irregular pieces.

   
   

   

   Letting the brittle cool in the pan helps it set into a crisp, even layer.

   
   

   

   Fresh out of the oven and broken into pieces—the brittle cools and firms up, ready for snacking.

8. Store: Store the seeded brittle in an airtight container at room temperature for up to 2 to 3 weeks.

   

   Stored in an airtight jar and ready to snack on—it keeps well at room temperature for 2 to 3 weeks.

Tips for Success

• For Uniform Pieces: If you prefer a neat, uniform bar instead of freeform pieces, place the cooled brittle on a cutting board. Use a sharp chef’s knife, pressing down firmly with a steady motion to achieve your desired size.

• Watch the Color: The color of the syrup is a crucial indicator. A deep amber hue signals the right level of caramelization for perfect, crunchy brittle.

• Let Your Nose Guide You: Your sense of smell can also help. As the brittle approaches the “done” stage, you will begin to notice rich, warm notes of caramel.

• Customize with Nuts and Seeds: Feel free to experiment! Customize your mix with different nuts or seeds to fit your personal taste or dietary needs. Adding your own unique twist is one of the best parts of any recipe.

• Experiment with Spices: As you get more comfortable making homemade brittle, don’t be afraid to try a pinch of cinnamon or cardamom. These spices can add even more flavor and depth.

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Frequently Asked Questions (FAQ)

Q: How do I make this vegan?

A: The recipe as written is already 100% vegan! It uses pure maple syrup as the sole sweetener and contains no animal products.

Q: Can I use honey instead of maple syrup?

A: Yes, absolutely! Honey is a great 1:1 substitution for maple syrup. It provides a different flavor profile and offers its own unique health benefits, though please note that using honey will make the recipe non-vegan.

Q: How can I make this less sweet?

A: This brittle has a balanced, mild sweetness, but you can certainly adjust it. To reduce the sugar content, start by reducing the maple syrup by ¼ cup or even ⅓ cup. Just ensure you still have enough liquid to thoroughly coat all the seeds and nuts, as this is essential for the brittle to bind and set correctly.

Q: My brittle turned out sticky or tacky. What went wrong?

A: Tacky brittle is a sign of being undercooked. The maple syrup needs to reach a specific level of caramelization to harden properly when cooled. Simply pop the baking sheets back into the oven for an extra 3–5 minutes, watching closely until the syrup reaches a deeper, rich amber hue and you smell those warm caramel notes.