Ingredients
Method
- 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.