Sea Salted Quinoa Pecan Brittle (Printable)
Buttery caramel brittle with toasted pecans, puffed quinoa, and a finishing sprinkle of flaky sea salt for sweet‑salty crunch.
# What You 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
# Steps:
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 to 4 minutes, stirring frequently, until fragrant and lightly browned. Let cool, then roughly chop.
03 - In a large saucepan, combine 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. Stop stirring and cook until the temperature 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—the mixture will foam and expand.
06 - Pour the hot mixture onto the prepared baking sheet. Use a heatproof spatula to spread it evenly to about 1/4-inch thickness, working quickly before it sets.
07 - Sprinkle the surface with additional flaky sea salt while still hot. Allow to cool at room temperature for 30 minutes until fully hardened and set.
08 - Once completely cooled and firm, break the brittle into 12 irregular pieces by hand or by tapping with a knife handle. Serve immediately or store for later.
# Expert Advice:
01 -
- The puffed quinoa adds an unexpected crunch that makes people ask what your secret ingredient is every single time.
- It looks like something from a fancy artisan candy shop but requires zero special skills beyond patience and a candy thermometer.
02 -
- Never stir the sugar syrup once it starts simmering or you will seed crystals and end up with a grainous mess instead of glassy brittle.
- The baking soda reaction happens the moment it hits the hot syrup, so have all your add ins measured and sitting right beside the stove before you start.
03 -
- Use a silicone spatula for spreading because metal can scratch your pan and the heat conductivity will burn your fingers.
- Wet your fingers slightly before pressing the hot brittle flat to avoid sticking and burning your hands.