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Homemade Seed Brittle Recipe

A stack of shiny, golden brown pieces of homemade seed brittle piled high on a white plate.
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Make perfectly crunchy, homemade seed brittle using a simple sugar base. This easy brittle snack recipe is great for gifting or enjoying as a gluten free treat.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon baking soda
  • 1 cup mixed seeds (sunflower, pumpkin, sesame)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Lightly grease a baking sheet or line it with parchment paper. Set aside.
  2. Combine the sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves.
  3. Stop stirring once the mixture boils. Cook until the candy thermometer reaches 300 degrees Fahrenheit (hard crack stage). This takes about 10 to 15 minutes.
  4. Remove the pan from the heat immediately. Quickly stir in the baking soda, vanilla extract, and salt. The mixture will foam up.
  5. Immediately fold in the mixed seeds until they are evenly coated. Work quickly.
  6. Pour the hot mixture onto the prepared baking sheet. Spread it thinly using a heat-safe spatula or the back of a spoon. Do not scrape the sides of the pan.
  7. Allow the brittle to cool completely, about 30 minutes, until hard.
  8. Break the cooled brittle into irregular pieces. Store in an airtight container.

Notes

  • For a gourmet seed brittle flavor, add 1/2 teaspoon of ground cinnamon with the vanilla extract.
  • To achieve perfectly crunchy brittle, do not stir the sugar mixture after it begins to boil.
  • If you want a vegan seed brittle, confirm your corn syrup does not contain animal products, though most commercial light corn syrups are vegan.
  • Store your finished brittle in a cool, dry place for up to two weeks.

Nutrition

Find it online: https://cravybite.link/seed-brittle-recipe-homemade-easy-snack/