Description
We make this easy pecan pepita brittle all the time as a topping for salads, but it's so delicious that we decided to share it as a standalone recipe! It's amazing on top of yogurt (or even ice cream), but it's also great for eating by the handful or giving as a homemade gift. It's easy to make with just 6 ingredients and sweetened with maple syrup.
Ingredients
Units
Scale
- 2 cups roughly chopped pecan halves (raw/unsalted)
- 1 cup pepitas (raw/unsalted)
- 1/2 cup pure maple syrup
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 275˚F. Line a sheet pan with parchment paper.
- Add the pecans and pepitas to a medium bowl. In a separate small bowl, whisk together the maple syrup, olive oil, salt and pepper until smooth.
- Pour the maple syrup mixture over the nuts and stir until evenly coated. Transfer the mixture to the sheet pan and spread it into an even, thin layer.
- Bake on the lowest rack of your oven for about 33-35 minutes, rotating the sheet pan halfway through baking. The brittle should be browned around the edges.
- Remove from the oven and let cool completely on the sheet pan. Once cooled, break apart into bite-sized pieces.
- Keep stored in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
Notes
Make sure the brittle is spread into a very thin layer, otherwise it will not get crisp. This quantity should cover almost an entire standard half sheet pan (18"x13").
You should definitely see some golden brown color around the edges when it's done cooking. If it still looks pretty light, it's probably not done and won't be crispy.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Snacks
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 197
- Sugar: 7.5 g
- Sodium: 90.6 mg
- Fat: 16.7 g
- Carbohydrates: 10.7 g
- Fiber: 2.1 g
- Protein: 4.2 g