RECIPESFEBRUARY 12, 2011

sesame seed brittle

My friend Carlin discovered this recipe trolling food blogs, and has since been making it to rave reviews. As I am always looking for new inspiration, it didn’t take long for me to whip up a batch. The recipe, as handed down to me, called for almonds, but I kept it strictly seeds.

Seeds are super nutrient dense and make an excellent source of folic acid, zinc, and vitamin C. Sesame seeds are also rich in bone-building calcium making them a great source for people that steer clear of dairy.

I love that these are bound together with just a small amount of pure maple syrup, and the flecks of nori sprinkled throughout lend to the visual and nutritional appeal.

I’ve enjoyed the sesame seed brittle as a mid-day snack, and have crumbled the pieces on top of oatmeal and chia bowls for an extra crunch.

Sesame Seed Brittle

Ingredients:

3/4 cup sesame seeds
3/4 cup sunflower seeds, raw
1/2 cup pumpkin seeds, raw
2 sheets nori
1/2 cup pure maple syrup

Procedure:

Preheat oven to 325. Line a large baking sheet with parchment paper.

Heat a large cast-iron skillet over a medium flame. Add the sesame, sunflower, and pumpkin seeds, and stir frequently with a wooden spoon until toasted: about 3-5 minutes. Transfer content to a large bowl. Using scissors or kitchen shears, cut the nori into small, thin pieces and add to the seeds. Pour maple syrup into bowl, and stir to coat evenly.

Pour seeds onto baking sheet, and use a spatula to spread it into an even layer. Transfer to oven for 10-12 minutes. Remove from oven and let cool 30-60 minutes. Break the now hardened brittle into medium size pieces.