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Instructions for Making Sea-Salted Quinoa Pecan Brittle:
1. Prepare the Quinoa
Start by rinsing the quinoa under cold water. Drain it well and then place it in a medium saucepan with 1/4 cup of water. Bring the water to a simmer over medium heat. Cover the saucepan and let the quinoa cook for about 10-12 minutes, or until all the water is absorbed and the quinoa is tender. Once cooked, set the quinoa aside to cool.
2. Toast the Pecans
In a large skillet, toast the pecans over medium heat for about 5-6 minutes, stirring frequently, until they’re fragrant and lightly browned. Be careful not to burn them! Once toasted, remove from heat and set aside.
3. Cook the Sugar Mixture
In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and water. Bring the mixture to a boil while stirring continuously. Allow the sugar mixture to boil for about 5 minutes, or until it thickens slightly and becomes a golden syrup.
4. Combine Ingredients
Once the sugar mixture has thickened, remove it from the heat and carefully stir in the vanilla extract and baking soda. The mixture may bubble up, so be cautious. Then, quickly fold in the cooked quinoa, toasted pecans, and sea salt, ensuring everything is evenly coated.
5. Spread and Set the Brittle
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Pour the hot brittle mixture onto the prepared sheet and spread it out into an even layer using a spatula. Allow the brittle to cool completely at room temperature for about 1-2 hours. It will harden as it cools, becoming crisp and crunchy.
6. Optional Chocolate Drizzle
For a decadent touch, melt some dark chocolate in the microwave or on a stovetop using a double boiler. Drizzle the melted chocolate over the cooled brittle and allow it to set before breaking it into pieces.
7. Break and Enjoy
Once the brittle has cooled and hardened, break it into pieces of your desired size. Store the brittle in an airtight container at room temperature for up to 1 week.
Tips for Perfect Sea-Salted Quinoa Pecan Brittle:
- Watch the Sugar: When boiling the sugar mixture, keep a close eye on it to avoid burning. Stir constantly, especially as it thickens, to ensure a smooth, golden caramel.
- Customize the Nuts: While this recipe calls for pecans, you can easily swap them for other nuts like almonds, cashews, or walnuts. Just make sure to toast the nuts before adding them to the brittle for the best flavor.
- Flavor Variations: For extra flavor, you can sprinkle ground cinnamon or nutmeg into the sugar mixture before boiling it. A touch of cardamom can also add a warm, aromatic twist.
- Storage: If you’re making this brittle for gifting, be sure to store it in an airtight container to keep it fresh. You can also package it in clear cellophane bags tied with a ribbon for a beautiful presentation.
- Vegan Version: To make this recipe vegan, you can substitute the butter with a plant-based butter or coconut oil, and use maple syrup instead of brown sugar for a more natural sweetness.
Why You’ll Love Sea-Salted Quinoa Pecan Brittle:
Easy Sea-Salted Quinoa Pecan Brittle is the perfect snack when you’re craving something that’s sweet, salty, and crunchy. The quinoa adds a delightful crispy texture that’s unexpected yet satisfying, while the pecans offer richness and depth of flavor. The sea salt ties everything together with its sharp, savory contrast, making this brittle a snack you’ll crave over and over.
This recipe is a great way to elevate your homemade candy game, with simple ingredients that come together in a surprisingly decadent treat. Whether you’re enjoying it as a snack, using it to top your ice cream, or sharing it as a thoughtful gift, Sea-Salted Quinoa Pecan Brittle is sure to be a hit with everyone who tries it.
So next time you’re in the mood for a sweet and salty indulgence, whip up a batch of this brittle—you’ll be amazed at how easily it becomes a favorite in your household!
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