Description
“Why can’t we eat the same treats as the other kids?” was a constant refrain in my home as my kids were growing up. As a long-time proponent of healthy eating, I wasn’t a big fan of highly processed treats, but I tried my best. My biggest success at candy making was this recipe. Loaded with nuts and seeds, it never lasted past the day it was prepared, and my daughter Macko loved to eat the crumbs.
Scale
Ingredients
- 1 tablespoon unsalted butter, softened
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup sliced almonds
- 1/2 cup pecans
- 1/2 cup coarsely chopped unsalted pistachios
- 2 tablespoons raw sesame seeds
- 2 tablespoons raw unsalted pumpkin seeds
- 2 tablespoons raw unsalted sunflower seeds
Instructions
- Line a 10 x 15-inch baking sheet with parchment paper. Grease pan with butter. Set aside.
- Put the sugar in a large saucepan and slowly add the water, taking care not to splash. Stir just to dissolve the sugar, then bring to a simmer over medium-high heat. Let the liquified sugar simmer until it turns an amber or reddish-brown. Watch it very closely to prevent burning. It should take about 17 minutes. Remove immediately from heat and stir in the remaining ingredients.
- Pour the mixture into the prepared baking sheet. Let cool.
- When brittle is cool, invert to remove from pan. Break into pieces and store in an airtight container.
Notes
This recipe was excerpted from Nourish: Whole Food Recipes Featuring Seeds, Nuts & Beans by Nettie Cronish & Cara Rosenbloom, RD. Published by Whitecap ©2016