Sea Salted Quinoa Pecan Brittle (Printable version)

Toasted pecans and puffed quinoa coated in salted caramel sugar for a crunchy, nutty confection.

# What you'll need:

→ Nuts & Grains

01 - 1 cup raw pecan halves
02 - 1/2 cup puffed quinoa

→ Brittle Base

03 - 1 cup granulated sugar
04 - 1/2 cup light corn syrup
05 - 1/4 cup water
06 - 4 tbsp unsalted butter
07 - 1/2 tsp vanilla extract
08 - 1/2 tsp flaky sea salt, plus extra for finishing
09 - 1/2 tsp baking soda

# Directions:

01 - Line a baking sheet with parchment paper or a silicone mat and set aside.
02 - Toast pecan halves in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Allow to cool, then roughly chop.
03 - In a large saucepan, combine granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar fully dissolves.
04 - Bring the mixture to a simmer and attach a candy thermometer. Without stirring, cook until the temperature reaches 300°F (hard crack stage), approximately 10–12 minutes.
05 - Remove from heat and immediately add the unsalted butter, vanilla extract, sea salt, baking soda, chopped pecans, and puffed quinoa. Stir quickly and thoroughly—the mixture will foam rapidly.
06 - Pour the hot mixture onto the prepared baking sheet. Use a spatula to spread it evenly to approximately 1/4-inch thickness.
07 - Sprinkle the surface with additional flaky sea salt while still hot. Allow to cool at room temperature for 30 minutes until fully set and hardened.
08 - Break the cooled brittle into 12 irregular pieces and serve immediately or store.

# Expert Advice:

01 -
  • The puffed quinoa adds an unexpected crunch that makes people ask what your secret ingredient is every single time.
  • It looks intimidating but the whole process takes about fifteen minutes of actual cooking.
02 -
  • The sugar burns silently and once it crosses that line there is no saving it so trust your thermometer over the clock.
  • Have every single ingredient measured and ready before you start because you will not have time to measure once the syrup hits temperature.
03 -
  • Humidity is the silent killer of candy making so pick a dry day for this recipe or your brittle may never fully set.
  • The baking soda reaction is what makes this brittle tender enough to eat without risking your dental work so never skip it.

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