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)
- 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.
- 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.
- Remove the pan from the heat and stir in nuts or seeds of choice and salt (optional) until evenly coated.
- 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.
- 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).
- Let cool completely and then break into bite-size pieces.
- Once completely cooled, store leftovers in a tightly sealed container in the refrigerator.
Adapted from Minimalist Bake6