Holiday Nut & Seed Brittle Recipe
Posted on November 10, 2014 by Amy Krasner
If you are looking for a quick appetizer or snack for when your guests arrive for Thanksgiving, this recipe is totally a winner. This recipe originally called for maple syrup as the sweetener, however for our Thanksgiving Makeover event, Torie and I decided to use coconut palm nectar because it is lower-glycemic and it tastes delicious.
- ½ cup coconut nectar
- 2 cups pumpkin/ sunflower seeds
- 1 cup cashews, coarsely chopped
- 1 cup almonds, coarsely chopped
- ½ cup sesame seeds
- ½ cup flax seeds
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 orange, zested
- Preheat the oven to 350 degrees. Cover a large cookie sheet with parchment paper
- Add pumpkin seeds, nuts and seeds, cinnamon, nutmeg, salt, and orange zest to a bowl. Add coconut nectar and mix well.
- Spread mixture on the parchment lined cookie sheet and bake at 350 degrees for 30 minutes. Check at 15 minutes and if the nuts are toasted and hardened in the middle of the cookie sheet (not soft and sticky) - pull it out of the oven.
- Cool and break into pieces.
- Make sure that you use unbleached parchment paper instead of tinfoil- it will stick!
- VARIATIONS: Other spices like nutmeg and cardamom can be added as well as any type of dried fruit or dried coconut.