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seed brittle broken into tiny pieces

Seed Brittle (Sweet, Savory, and Crunchy)

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5 from 1 review

A sweet and savory seed brittle made with mixed sesame seeds, sunflower seeds, pumpkin seeds, honey, and chili sauce. A crunchy, easy snack with plant-based protein and bold flavor.

  • Total Time: 19 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 1/4 cup pumpkin seeds, unsalted
  • 1/4 cup sunflower seed kernels, unsalted
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon sweet chili sauce

Instructions

  1. Preheat the oven to 350 degrees. Make sure one of your oven racks is in the middle rack.

  2. Line a small baking sheet with parchment paper. I like to trace an 8×8-inch square as an outline for where the seeds will be spread, then set it aside.

  3. Stir together the white sesame seeds, black sesame seeds, sunflower seeds, pumpkin seeds, brown sugar, honey, and chili sauce.

  4. Transfer the seed mixture to the parchment paper, then use an offset spatula (or another piece of parchment) to gently spread into a thin, even layer. The thinner you spread, the crispier your brittle will be.

  5. Bake on the middle rack for 12–14 minutes, keeping a close eye to prevent burning. You’ll start to smell the seeds as they toast. If you spread the mixture thinner than an 8×8 square, it may cook more quickly.

  6. Cool on the baking sheet for 25 minutes. The seed brittle will harden as it cools. Once set, break into bite-size pieces and enjoy!

Notes

  • I used unsalted seeds.  If you use salted seeds omit the added salt that I used.

Find it online: https://www.amysnutritionkitchen.com/seed-brittle-sweet-savory-and-crunchy/

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