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makes: 2 pounds of brittle | start to finish: 40 minutes
from Edible Seattle November/December 2011
Inspired by Asian-style peanut and sesame candies, this seed-packed brittle is the perfect blend of crunch and sweetness—call up your dessert amnesia, and you might forget that it actually has some protein in it.
An offset spatula makes the just-cooked brittle mixture easier to spread evenly onto the baking sheets to cool; you can also use a rolling pin to spread it thin, if you like your brittle on the thin side.
1 1/4 cup quinoa
1 1/4 cup millet
1/4 cup cracked emmer
1/4 cup sesame seeds
2 cups sugar
1 cup light corn syrup
1/2 cup water
2 sticks (1 cup) unsalted butter, cut into 1/2” pieces
1 teaspoon baking soda
Preheat the oven to 325°F.
Spread the quinoa, millet, emmer, and sesame seeds evenly on a baking sheet. Toast seeds in the oven until lightly browned and fragrant, 10 to 12 minutes, stirring once or twice during cooking. Remove from the oven and set aside to cool.
Combine the sugar, corn syrup and water in a large saucepan. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil, then stir in the butter. Cook the mixture over medium high heat, stirring occasionally, until it measures 290°F on an instant-read thermometer. Stir in the toasted seeds and the baking soda, then return to the heat and cook until the mixture boils again. Immediately pour the mixture onto two rimmed baking sheets, dividing it evenly between each sheet. Working quickly, use a small spatula to spread the mixture into an even layer about 1/4” thick. Let cool until completely hard.
Break the brittle into bite-sized pieces, then store in airtight containers at room temperature, up to 2 weeks.
vegetarian • gluten-free (omit emmer)
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