Spiced Seed Brittle

This recipe for Spiced Seed Brittle may sound intimidating but it has all of six ingredients and takes all of five minutes to make! It’s perfect for topping salads, rice, grain bowls, and just plain snacking. 

I use three of my favorite sees to make this spiced yet slightly sweet brittle ~ pumpkin, sunflower and sesame. As usual though, the recipe is quite versatile.

Other seeds and nuts you can use:

You can use sesame, chia or hemp seeds

I don’t recommend using larger bulkier nuts, only because I have not tested it with these measurements. But feel free to give it a whirl if you like and let me know if it turns out.

Also, this recipe is best with honey, as it helps the brittle stick together. You can try subbing maple or agave if preferred, but I don’t know if it will turn out the same texture wise (i.e. with yummy little clusters). But, again, feel free experiment and let me know how it goes!

This recipe is delicious as a snack, too

Here are some of my favorite ways to use this Spiced Seed Brittle: 

Asian Pear & Arugula Salad with Spiced Seed Brittle

Honey Cinnamon Roasted Buckwheat (GF)

Put it on Everything Seasoning (vegan, GF)

Print Recipe

Spiced Seed Brittle

Crispy seed brittle with honey, cinnamon and cumin

Course

Salad, Snack

Cuisine

American

Keyword

anti-inflammatory, dairy free, diabetes friendly, fall/autumn, gluten free, grain free, healthy, kosher, low sugar, paleo, spring, summer, vegan, vegetarian, winter

Prep Time

5 minutes

Cook Time

5 minutes

Servings

servings

Ingredients

• 2 tsp honey
• 1/4 tsp ceylon cinnamon
• 1/4 tsp ground cumin
• 1 pinch fine pink salt
• 2 tbsp raw pumpkin seeds
• 2 tbsp raw sunflower seeds
• 1 tbsp raw sesame seeds

Course Salad, Snack Cuisine American Keyword anti-inflammatory, dairy free, diabetes friendly, fall/autumn, gluten free, grain free, healthy, kosher, low sugar, paleo, spring, summer, vegan, vegetarian, winter Prep Time 5 minutes Cook Time 5 minutes Servings servings Ingredients 2 tsp honey 1/4 tsp ceylon cinnamon 1/4 tsp ground cumin 1 pinch fine pink salt 2 tbsp raw pumpkin seeds 2 tbsp raw sunflower seeds 1 tbsp raw sesame seeds

Instructions

1. in a small bowl whisk honey, spices and pinch of salt, add 1 scant tablespoon of water, stir in seeds and mix well
2. heat a dry sauté pan over medium heat, add honey-seed mixture and cook, stirring often, until seeds are lightly toasted and begin to clump together, about 3-4 minutes (liquid should be evaporated)
3. spread seeds onto parchment paper to cool, then once crisp break into pieces
4. store in an airtight container for up to several weeks

Recipe Notes

Original recipe created by Jerran Boyer
www.healthnutchefs.com