Nut Brittle

In the South, brittle-making was usually reserved for days with low humidity so that the brittle wouldn’t go soggy. Storing brittle in a closed container in the fridge will also help keep it crisp.


  • 2 Tbsp plant-based butter
  • 6 Tbsp maple syrup (or 4 Tbsp maple syrup + 2 Tbsp yacon syrup)
  • 3 Tbsp coconut sugar
  • 1 ½ cups raw nuts of your choice (cashew halves, walnut halves, blanched slivered almonds, pumpkin seeds, sunflower seeds), single variety or a mixture
  • small pinch sea salt (optional)


  1. Preheat oven to 325 degrees F (162 C) and line a baking sheet with parchment paper, covering the entire surface and edges to prevent spilling.
  2. In a small saucepan, add plant butter, maple syrup, and coconut sugar. Warm over medium-low heat for about 3 minutes, stirring occasionally, until the coconut sugar has dissolved.
  3. Remove the pan from the heat and stir in nuts or seeds of choice and salt (optional) until evenly coated.
  4. Pour mixture onto the parchment-lined baking sheet and spread into an even layer with a large spoon. An even layer is important to avoid uneven cooking.
  5. Bake for about 20-25 minutes, rotating the pan halfway through cooking. Watch carefully for the final 10 minutes to avoid burning. For doneness, look for the brittle to be a deep golden brown (usually with the edges slightly more darkly colored). 
  6. Let cool completely and then break into bite-size pieces.
  7. Once completely cooled, store leftovers in a tightly sealed container in the refrigerator. 

 Adapted from Minimalist Bake6