Seed and nut brittle is a crunchy, tasty snack that combines seeds and nuts in a sweet treat with nutritional benefits.
Struggling to find the perfect healthy snack that satisfies your cravings for something sweet and crunchy? Discover crisp and delicious seed and nut brittle! Here’s your recipe for the perfect treat to delight your taste buds and nourish your body.
What is seed and nut brittle?
Seed and nut brittle is an easy homemade confection that combines the delightful crunch of nuts and seeds with the toasty rich and sweet flavour of caramelised honey. This irresistible snack is a healthier cousin of sugary treats like peanut brittle or sesame snaps. It shifts the balance away from sugar and towards a diverse array of nutrient packed seeds and nuts. Containing around 10 different plants, this delicious crunchy brittle will give you a great boost towards eating 30 plants per week!
Seed and nut brittle isn’t just delicious, but is also incredibly versatile. You can enjoy it on its own as a snack, or break it into smaller pieces as a topping for ice cream or yogurt. You can even wrap it up beautifully as a homemade gift. Its shatteringly crisp texture and delicious flavour of roasted nuts and seeds ensures that each bite is a delightful experience.
Nutritional value and health benefits
Seed and nut brittle is not only delicious but also packs a punch in terms of nutritional benefits. Seeds and nuts are rich sources of essential nutrients, including heart-healthy fats, protein, vitamins, and minerals. For instance, pumpkin and sesame seeds offer significant amounts of zinc, calcium, and iron. Sunflower seeds are a great source of folate (vitamin B9). Chia and flax seeds are packed with dietary fibre and plant-based protein. And pine nuts contain vitamin E as well as B vitamins and potassium.
Enjoying this brittle (in moderation!) can be a tasty way to incorporate these nutritional powerhouses into your diet.
Sweet as honey
This seed and nut brittle recipe is sweetened with honey, which offers some additional benefits. Honey is a natural sugar, and while it does raise blood glucose levels, it also has a positive effect on the body thanks to its antioxidant and anti-inflammatory properties. Honey contains numerous vitamins and minerals. It may also contain bee pollen, which has been shown to improve hay-fever symptoms in some people.
Combining the honey with seeds and nuts, which are rich in fats, fibre and protein, also slows down absorption of the sugars by the body. This helps to prevent blood glucose spikes, instead providing a sustained energy boost, and minimising rebound hunger pangs later.
Making your own brittle
Making your own seed and nut brittle is a fun and rewarding project. Although the end result is impressively delicious, making this apparently complex confection is simple and straightforward.
Unlike other brittles which require stovetop heating of sugary mixtures, this seed and nut brittle recipe is cooked to perfect crispness in the oven. Preparation is a simple matter of mixing and baking, with no special equipment, such as candy-making thermometers, required.
Ingredients in nut and seed brittle
To make your own seed and nut brittle, you will need:
- Seeds! – I used a mixture of sunflower, sesame, chia, pumpkin and linseeds (flax seeds)
- Nuts – I used pine nuts and chopped hazelnuts but almonds and pecans are also delicious
- Desiccated coconut – adds an amazing toasty flavour
- Honey – for sweetness and to hold the brittle together
- Coconut oil – to bind the mixture and help with toasting
- Vanilla extract
- Cinnamon – or use ginger or your favourite sweet spice blend
- Pinch of salt to bring out the delicious flavours
To make the brittle, simply combine all the ingredients in a mixing bowl. Then spread into a thin, even layer on a lined baking sheet. Bake till golden and crisp, and allow to cool fully before breaking into pieces and enjoying.
Storing your homemade brittle
Once your brittle has been broken into chunks, you will need to keep it in an airtight container to maintain its crispness. Moisture is the enemy of crisp and crunchy brittle, so ensure it’s stored in a cool, dry place.
You can also freeze this seed and nut brittle. I enjoy it straight from the freezer for a cool and extra crunchy snack!
When to eat homemade brittle
Nut and seed brittle makes a delicious, nutritious snack at any time. Enjoy it with a cup of tea or coffee mid-morning, or as an afternoon pick-me-up. I also like to keep a little box of it in my handbag when I’m out and about in case hunger strikes!
You can also serve this tasty brittle as part of a dessert. Sprinkle chunks over ice-cream or yogurt for a quick upgrade. I’ve also served it with poached fruits for a lovely textural contrast.
Seed and nut brittle is also a wonderful present! Package shards of brittle in a cellophane bag and tie with a ribbon for a thoughtful homemade gift. Or include some in your mishloach manot gifts on Purim as a nutritious antidote to mass-produced sugary sweets.
Taste and nutrition hand-in-hand!
I hope this delicious nut and seed brittle recipe demonstrates that deliciousness and nutrition don’t have to be enemies! Yummy treats and snacks like this one show that you can have your healthy cake – or brittle! – and eat it too.
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📖 Recipe
Easy seed and nut brittle
Ingredients
- 300 g mixed seeds (I used sunflower, sesame, linseeds (flax), chia and pumpkin seeds)
- 50 g desiccated coconut
- 50 g mixed nuts, chopped if large (I used pine nuts and chopped hazelnuts)
- 1 teaspoon cinnamon, ginger or any sweet spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tbsp coconut oil (warmed to a liquid state)
- 175 g honey
Instructions
- Preheat the oven to 165℃ (325℉). Line a large baking sheet (approx. 45 x 32 cm or 18 x 13 inches) with parchment or a non-stick liner. If necessary use two smaller sheets to give the same total area.
- 300 g (10 4/7 oz) mixed seeds, 50 g (1 ¾ oz) desiccated coconut, 50 g (1 ¾ oz) mixed nuts, chopped if large, 1 teaspoon cinnamon, ginger or any sweet spice, 1 teaspoon vanilla extract, ¼ teaspoon saltPut the seeds, coconut, nuts, cinnamon, vanilla and salt in a large bowl and mix to combine.
- 2 tablespoon coconut oil (warmed to a liquid state), 175 g (½ cups) honeyWhisk the liquid coconut oil and honey together, then pour over the dry ingredients.
- Mix well together to create a sticky mixture. Spread out into a thin, even layer on your lined baking sheet, using the back of a spoon to squash it out. Leave a small gap between the edge of the mixture and the edge of the pan – it will spread slightly in the oven.
- Bake at 165℃ (325℉) until golden brown and toasty – about 20-25 minutes. Rotate the tray after 12-15 minutes to ensure even baking.
- Remove from the oven and allow to cool completely before breaking into shards/chunks. Store in an airtight box at room temperature or in the freezer for an extra crunchy treat!
Nutrition
Seed and Nut Brittle FAQs
This really depends on your personal flavour preferences! Choose from seeds like sunflower, sesame, chia and pumpkin seeds and nuts such as almonds, cashews, hazelnuts and pecans. Each offers a unique taste and texture to the brittle, and using a variety helps to boost the nutritional profile as well as the flavour. Feel free to experiment with different combinations to find your personal favourites.
Homemade seed and nut brittle can last up to two weeks when stored properly in an airtight container in a cool, dry place. You can store it for longer in the freezer if required. Allow to thaw for a few minutes at room temperature before serving, or enjoy straight from the freezer for an extra-crunchy treat.
This seed and nut brittle recipe is naturally gluten-free and vegetarian. Most vegans avoid honey, but you can swap this for agave syrup or golden syrup instead to make a vegan version.
Unfortunately, the recipe above is not suitable for nut or sesame allergy sufferers. To make a similar brittle which can be enjoyed by those with allergies, simply replace the problematic nuts or seeds with an equivalent quantity of acceptable seeds or additional coconut.
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Lavern
Can I use olive or avocado oil in place of the coconut? Cannot have any nuts. Was thinking to make it with just seeds as well.
Helen
Hi Lavern. I haven’t tried this brittle with other oils, and I would worry that the flavour and texture might be affected, but the only way to know if to try! Please come back and let me know how it works out if you decide to give it a go. I’ve made it before with just seeds and it’s still delicious! Hope this helps. All the best, Helen x.
alyson
Just delicious! It’s so nice to have a recipe to get proportions right. And thank you for using weights instead of measures. I get much better results that way.
BTW- buckwheat groats are wonderful in it.
Helen
Thanks Alyson – So happy to hear that you enjoyed this 🙂
I will have to give the buckwheat groats a try – thanks for the recommendation!