Wednesday, November 6, 2013

Nutty Seed Brittle

No oven involved; these are a delicious, nutritious, super quick snack.

vegan, gluten free, snack, healthy

Nutty Seed Brittle

Mix #1                                                               Mix#2
½ cup sunflower seeds                                  ¾ cup sunflower seeds
¼ cup pumpkin seeds                                    ¼ cup sesame seeds, brown unhulled
¼ cup sesame seeds, brown unhulled       ¼ cup pecans, chopped very fine
¼  cup pecans, chopped very fine
Syrup                                                              Mix#3
½ tsp xv coconut oil                                     2/3 cup pistachios, coarsely chopped                                        
½ tsp liquid lecithin                                     ½ cup sunflower seeds
1 T tahini                                                      ¼ cup pecans, chopped very fine
4 tsp honey                                                 2 T sesame seeds
4 tsp maple syrup

Cover a large cookie sheet with a piece of parchment paper, & have a second piece at hand.  Mix together seeds & nuts & set aside.  Place a 15” nonstick fry pan on low.  Add syrup ingredients in order listed, in the same spot.  Increase burner temp to medium/high, stirring constantly.  Stir for 1-2 minutes until nice & bubbly.  (If syrup darkens more than just slightly, pan is too hot.)  Stir in the seeds & nuts, stirring & flipping for 2-4 minutes until a bit fragrant.  Pour onto parchment paper and spread out a bit using the edge of the spatula.  Put the second piece of paper over the top &roll out with a rolling pin to a thin layer.  Remove top paper, cool completely, break up into pieces & store in an airtight container.   In the hot/humid weather, store in the frig.

Options: for those who like more of a sweet/salty flavor, 1/8 tsp salt may be added.  For a more toasted flavor, the sunflower seeds may be dry roasted in the pan on med/high for 1-3 minutes before making the syrup, then added in with the rest of the nuts.  (Stir them as they roast.)  Measuring out such small amounts of the syrup ingredients can be a bit challenging.  Better to have a little more than less in all but the tahini, which may reduce the crunchiness if too much.   For bars, line an 8”x8” baking dish with parchment paper, pour in mixture & press down very firmly.  When still partially warm press down with a pastry cutter into 1 ½” squares.  If your fry pan is any smaller, make half a recipe at a time for better results.  Half the recipe cooked in the larger pan will produce  crispier brittle.

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