Salted Peanut & Quinoa Brittle
A salty-sweet brittle made with peanuts, quinoa, and maple syrup. No boiling or candy thermometer needed here- just stir, dump, and bake!
Ingredients
- 1 1/2 cup roasted unsalted peanuts*
- 1/2 cup dry uncooked quinoa**
- 1/2 cup maple syrup
- 2 Tablespoons melted coconut oil
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with enough parchment paper that the bottom and sides of the pan are covered (this will help ensure that your brittle doesn't stick to the pan or sides!).
- 2. Put all ingredients into a bowl and stir to combine. Dump onto the sheet pan and use a spatula to spread it out into a then, even layer, about 1/4 inch thick. It won't fill the entire sheet pan, but as it cooks it will spread out more.
- 3. Bake for 25 minutes, or until dark and bubbling. Remove from the oven and let sit at room temperature until completely cool (note: it will not be hard when you remove it from the oven- it hardens as it cools!). One completely cooled, use your hands to break into pieces. Store in an airtight container to prevent the brittle from softening. Brittle should keep for several weeks at room temperature, though truthfully, we've never been able to make it last more than week around here!
Notes
*If using salted peanuts, omit the salt in this recipe. You could also try this recipe with hazelnuts or any other roughly chopped nut of choice.
**The quinoa adds a pleasant crunch to every bite of this brittle, but if you're wary of it, feel free to use an equal amount of white sesame seeds instead. It won't give it the same level of crunch, but will look nearly identical and still tastes great!
**The quinoa adds a pleasant crunch to every bite of this brittle, but if you're wary of it, feel free to use an equal amount of white sesame seeds instead. It won't give it the same level of crunch, but will look nearly identical and still tastes great!