Sea Salted Quinoa Pecan Brittle (Printable Version)
Toasted pecans and puffed quinoa in a buttery caramelized sugar brittle finished with flaky sea salt.
# What You'll 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 tbsp unsalted butter
07 - ½ tsp vanilla extract
08 - ½ tsp flaky sea salt, plus extra for finishing
09 - ½ tsp baking soda
# How To Make It:
01 - Line a 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 3–4 minutes, stirring frequently, until fragrant. Allow to cool, then roughly chop.
03 - In a large heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir continuously 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 syrup reaches 300°F (hard crack stage), approximately 10–12 minutes.
05 - Remove the saucepan from heat. Immediately add the butter, vanilla extract, sea salt, baking soda, chopped pecans, and puffed quinoa. Stir quickly and thoroughly—the mixture will foam up rapidly.
06 - Pour the hot mixture onto the prepared baking sheet immediately. Use a heatproof spatula to spread it evenly to approximately ¼-inch thickness.
07 - Sprinkle the surface with additional flaky sea salt while still hot. Allow the brittle to cool at room temperature for at least 30 minutes until fully set and hardened.
08 - Once completely cooled and firm, break the brittle into 12 irregular pieces by hand or by tapping gently with a knife handle. Serve immediately or store for later.
# Expert Advice:
01 -
- The puffed quinoa adds an unexpected airy crunch that makes this brittle feel lighter and more addictive than any traditional version.
- That finishing scatter of flaky sea salt balances the sweetness perfectly, so you keep reaching for one more piece.
02 -
- Do not walk away from the syrup once it starts boiling because it can rocket past 300 degrees and burn in under a minute.
- Have your baking soda measured and ready before you start because the final mixing step goes lightning fast.
03 -
- Your saucepan will look like a disaster afterward, but filling it with water and bringing it to a boil melts all the stuck candy right off.
- Using a silicone mat instead of parchment makes spreading the hot brittle significantly easier and nothing sticks to it.