Sea-Salted Quinoa Pecan Brittle
This fabulous Sea-Salted Quinoa Pecan Brittle is wonderful as a snack, dessert, with yogurt and fruit, crumbled on ice cream, salads or oatmeal. It's shatteringly crisp, uniquely delicious and only takes MINUTES of hands-on time!
Ingredients
- ¼ cup quinoa I used Trader Joe's tri-colored quinoa, but any color will work
- ¼ cup maple syrup
- ¼ cup honey
- 2 tablespoons butter (I use salted butter)
- 3 tablespoon brown sugar (I use dark brown sugar but light works fine as well)
- 1 tablespoon coconut oil Coconut oil adds a really nice flavor but I've also used peanut oil and olive oil with good success
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cups finely chopped pecans It's important that they're very finely chopped , If I'm in a hurry, I buy the prechopped pecans called "pecan chips"
- 2 tablespoons sesame seeds black or white
- flaky sea salt I like Maldon.
Instructions
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Preheat oven to 325˚F and line a half sheet pan (13x18-inches) with foil. Extend the foil over the edges of the pan so it’s completely covered. Spray the foil lined pan generously with non stick cooking spraying and rub with a small paper towel to ensure that it’s well coated. Set aside.
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Place the quinoa in a fine-mesh strainer and rinse for 1 minute under cold water. Drain well then set the strainer on several thicknesses of paper towels to absorb any excess water while you prep the other ingredients.
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Combine the maple syrup, honey, butter, brown sugar, coconut oil, vanilla and kosher salt in a medium-size microwave-safe bowl. Cook on high power for 1-2 minutes until the butter and coconut oil are completely melted. Stir well to dissolve the sugar.
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Add the pecans, drained quinoa and sesame seeds and stir to combine. Turn the mixture out onto the prepared pan and pat out to a thin, even layer. You can use an angled spatula or the back of a spoon. The mixture should cover most of the pan but don’t worry if it doesn’t get completely to the edges. It will spread out a bit more in the oven.
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Bake for 15 minutes then turn the pan to the opposite side for even browning. Bake for another 10-15 minutes or until a deep golden color all over. Watch it carefully towards the end so that it doesn’t burn.
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Remove from the oven. Take a generous pinch of the flaky sea salt with your fingers and rub them together to break up the larger flakes, sprinkling the salt evenly over the surface of the brittle.
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Allow the brittle to cool completely in the pan. Once cool, break into pieces with your hands. Store in an airtight container.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
It’s important to finely chop the pecans. If you don't you will have a pan full of delicious, crunchy nuts but NOT a brittle. You don't want a nut powder but you do want the nuts finely chopped. If I'm in a hurry to make this Quinoa Pecan Brittle, I buy the pecans at my local grocery store that are labeled "Pecan Chips".
Don’t worry, when you remove the brittle from the oven it will be very loose. It will crisp up and solidify as it cools.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.