Nut or seed brittle can be a wonderful accompaniment to many dishes.  I love a piece of pumpkin pie with pumpkin seed brittle as a garnish as it adds a great crunch.  Pumpkin seed brittle sprinkled with sea salt is also nice with coleslaw.

Pecan brittle broken up into little pieces is great in a green salad with goat cheese and dried cranberries.

Brittles are quite simple, but they can be go so very wrong.  Too sweet, grainy, too hard… there’s so much room for badness.

A simple technique for brittle is:

  • Make a simple syrup (1 part sugar, 1 part water, brought to a boil).
  • Wait for the syrup to cool a little, and simply toss your seeds or nuts in the syrup.  There shouldn’t be too much extra syrup – just enough to coat the nuts and hold them together.
  • Spread the mix on a cookie sheet lined with a piece of parchment or a silpat, then bake at 325ºF for aprox. 15 minutes, or until the nuts around the edges start to brown.  The brittle will set up once cool.  If it’s too soft, put it back in the oven for a few minutes.

If stored in an airtight container, they should keep for a week or so, but I’ve never had any around that long.

Related posts:

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  2. Spacing cookies in an interlocking pattern
  3. No more crumbs in frosting with a crumb coat
  4. Coulis
  5. Making great double chocolate chip cookies
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