Sea Salted Quinoa Pecan Brittle (Printable)
Buttery caramel brittle studded with toasted pecans and puffed quinoa, finished with flaky sea salt for sweet-salty crunch.
# What You Need:
→ Nuts & Grains
01 - 1 cup raw pecan halves
02 - ½ cup puffed quinoa
→ Brittle Base
03 - 1 cup granulated sugar
04 - ½ cup light corn syrup
05 - ¼ cup water
06 - 4 tablespoons unsalted butter
07 - ½ teaspoon vanilla extract
08 - ½ teaspoon flaky sea salt, plus extra for finishing
09 - ½ teaspoon baking soda
# Steps:
01 - Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
02 - Toast pecan halves in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Allow to cool, then roughly chop and set aside.
03 - In a large heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir continuously over medium heat until the sugar has fully dissolved.
04 - Bring the syrup to a simmer and attach a candy thermometer to the side of the pan. Stop stirring and cook until the mixture reaches 300°F (hard crack stage), approximately 10 to 12 minutes.
05 - Remove the saucepan from heat. Immediately add the unsalted butter, vanilla extract, sea salt, baking soda, chopped pecans, and puffed quinoa. Stir quickly and thoroughly to combine; the mixture will foam and bubble rapidly.
06 - Immediately pour the hot mixture onto the prepared baking sheet. Using a heatproof spatula, spread it evenly to approximately ¼-inch thickness, working quickly before it begins to set.
07 - Sprinkle the surface generously with additional flaky sea salt while still hot. Allow the brittle to cool completely at room temperature for at least 30 minutes until fully hardened and set.
08 - Once fully cooled and hardened, break the brittle into 12 irregular pieces by hand or tap gently with the handle of a knife. Transfer to a serving plate or store immediately.
# Expert Hints:
01 -
- The puffed quinoa adds an unexpected crunch that makes people stop mid bite and ask what is in this.
- Flaky sea salt on top transforms simple caramel into something you would pay good money for at a boutique.
02 -
- Do not walk away from the sugar once it starts simmering because it goes from golden to burnt in under a minute.
- The baking soda reaction is dramatic and the mixture will foam up rapidly so use your largest saucepan.
03 -
- Clean your candy thermometer and saucepan immediately with hot water before the sugar hardens into rock.
- Humid days make brittle weep so save this recipe for dry weather or run your air conditioner first.