Ingredients
Scale
- 1/2 cup chia seeds
- 1/2 cup hemp seeds
- 1/2 cup flax seeds
- 1/2 cup sesame seeds
- 1 cup raw sunflower seeds
- 1 1/2 cup raw pumpkin seeds (or pepitas)
- 2 1/2 cup raw cashews
- 1 1/2 cup slivered almonds
- 1 1/2 cup raw pecans
- 1/2 cup dried shredded coconut (or coconut flakes)
- 1/2 teaspoon pink Himalayan salt (or sea salt)
- 3/4 cup organic pure maple syrup
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare your baking sheets: Line two large baking sheets with parchment paper or a silicone baking mat.
- Combine dry ingredients: In a large mixing bowl, combine all the seeds, nuts, coconut shreds, and salt. Stir until the mixture is uniform.
- 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.
- 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.
- Bake: Place the baking sheets side by side on the center rack of the oven and bake until golden brown, about 20–25 minutes.
- 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.
- Store: Store the seeded brittle in an airtight container at room temperature for up to 2 to 3 weeks.
Notes
- Trim excess parchment paper. Before baking, trim any parchment that hangs over the edges of the pan. Exposed parchment can darken or burn in the oven during baking.
- Even spreading = even crisp. Press the seed mixture into a thin, uniform layer so the brittle bakes and cools consistently. This is key for achieving maximum crunch throughout.
- Caramelization matters. Allow the maple syrup mixture to reach a deep amber color so the brittle sets up crisp—not sticky—once cooled.
- Cool completely before breaking. Brittle continues to harden as it cools. Let it reach room temperature before snapping into pieces.
- Seed swaps are welcome. You can substitute seeds or nuts based on what you have—just keep the total amount consistent to maintain the proper texture.
- Storage tip. Store in an airtight container at room temperature for up to 2–3 weeks. Keep away from humidity to preserve crispness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Vegan