I’m thrilled to say that Eliza Domestica’s new website look will be launching, if all goes well, sometime next week. It’s a fresh change and I hope all of you love it as much as I do. In the meantime, here’s some killer brittle.
This brittle is made with honey, seeds, pistachios and makes a phenomenal road snack, afternoon munchies attack, or a crunchy after dinner sweet treat. This is something I would also categorize as a great traveling snack to keep stashed away on a plane or long road trip.
Seed & Nut Honey Brittle recipe notes – You can play around with your nuts and seeds here. I made a batch with pepitas that was lovely and a batch with sesame seeds that added a wonderful flavor.
1 tablespoon butter, melted
2 tablespoons of honey
2 tablespoons of brown rice syrup
1 cup salted, toasted sunflower seeds (or halve it with a mixture of pepita seeds)
1/4 cup pistachios, shelled and roughly chopped (or walnuts, pecans, almonds, macaroons, hazelnuts)
2 teaspoons poppy seeds (sesame seeds are nice too)
Preheat oven to 375 degrees Fahrenheit.
In a medium bowl, add seeds, nuts and melted butter. Mix until seeds are coated. Stir in honey and brown rice syrup. Stir together well.
On a parchment paper lined cookie sheet, pour brittle mix onto the pan and spread out (or flatten out as much as possible). Bake for 8-10 minutes or until edges are golden brown. Remove from oven and let the brittle completely cool (about 30 minutes).
Once cooled, break up brittle into large pieces. Store in a sealed container.