Introduction

This sea-salted quinoa pecan brittle is a delightful twist on classic brittle, offering a crunchy texture and a perfect balance of sweet and salty flavors. With the nuttiness of finely chopped pecans and a hint of sesame seeds, it’s a unique treat that’s both satisfying and irresistible.

A white plate with a blue leaf pattern holds many thin, dark brown sesame and nut brittle pieces, all closely stacked and slightly overlapping. The brittle has a rough texture with visible sesame seeds and small nut bits scattered evenly across the surface. Around the plate, there's a white marbled surface with scattered yellow ribbons, a set of gold scissors on a blue napkin with white leaves, and a white box tied with a yellow ribbon partially visible, adding a gift-like feel to the scene. The setup is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup quinoa (any color, tri-colored works well)
¼ cup maple syrup
¼ cup honey
2 tablespoons butter (salted recommended)
3 tablespoons brown sugar (dark or light)
1 tablespoon coconut oil (or peanut/olive oil)
2 teaspoons vanilla extract
¼ teaspoon kosher salt
1 ½ cups finely chopped pecans (pre-chopped pecan chips can be used)
2 tablespoons sesame seeds (black or white)
Flaky sea salt (such as Maldon), for sprinkling

Instructions

Step 1: Preheat your oven to 325˚F and line a half sheet pan (13×18 inches) with foil, extending the foil over the edges to cover completely. Spray the foil generously with non-stick cooking spray and rub with a paper towel for even coating. Set aside.
Step 2: Rinse the quinoa in a fine-mesh strainer under cold water for about one minute. Drain well and place the strainer on several layers of paper towels to absorb excess moisture while you prepare the other ingredients.
Step 3: In a medium microwave-safe bowl, combine the maple syrup, honey, butter, brown sugar, coconut oil, vanilla extract, and kosher salt. Microwave on high for 1-2 minutes until the butter and coconut oil are fully melted. Stir thoroughly to dissolve the sugar.
Step 4: Add the finely chopped pecans, drained quinoa, and sesame seeds to the syrup mixture. Stir to combine evenly.
Step 5: Pour the mixture onto the prepared pan and use an angled spatula or the back of a spoon to spread it into a thin, even layer. It should cover most of the pan but does not need to reach the edges perfectly.
Step 6: Bake for 15 minutes, then rotate the pan to ensure even browning. Continue baking for another 10-15 minutes, watching closely towards the end to prevent burning. The brittle is done when it turns a deep golden color all over.
Step 7: Remove the pan from the oven. Sprinkle a generous pinch of flaky sea salt evenly over the surface using your fingers to break up any large flakes.
Step 8: Allow the brittle to cool completely in the pan. Once cooled, break it into pieces by hand. Store in an airtight container.

Tips & Variations

Use pre-chopped pecan chips to save time if you don’t want to chop pecans yourself.
For a different flavor, try substituting sesame seeds with chopped toasted almonds or pumpkin seeds.
If you prefer a more pronounced sweetness, drizzle a little extra honey over the brittle before baking.
Olive oil can be used instead of coconut oil for a milder flavor, but coconut oil adds a pleasant richness.

Storage

Store the brittle in an airtight container at room temperature for up to two weeks. Keep it away from moisture to maintain its crispiness. To enjoy slightly warmed brittle, you can briefly heat it in a low oven (about 250˚F) for a few minutes, but be careful not to melt the sugar again.

How to Serve

A close-up of several thin, round, dark brown brittle crackers stacked on a white plate with blue patterns, each cracker sprinkled with golden sesame seeds and small flakes of sea salt, showing a rough, textured surface. Behind the plate, there are white gift boxes tied with bright yellow ribbons, all set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pecans?

Yes, you can substitute pecans with walnuts, almonds, or cashews depending on your preference. Just make sure to chop them finely for even distribution and texture.

Is it necessary to rinse the quinoa?

Rinsing quinoa helps remove its natural coating called saponin, which can have a bitter taste. Rinsing ensures a cleaner flavor and better texture in your brittle.