Maple, Buckwheat & Nut Brittle

By Emma Laperruque • March 22, 2018 2 Comments

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Author Notes: This recipe is adapted from The Natural Baker by Henrietta Inman. Instead of boiling sugar and fussing with a candy thermometer over the stove, this uses only maple syrup, and most of the action takes place in the oven. We adjusted the types of nuts—from Brazil, macadamia, and cashew in the book to walnut, pecan, and cashew. Feel free to switch them up as you see fit. But don't skip the buckwheat groats and rolled oats! And don't use kasha—roasted buckwheat groats—as they'd get too dark during the bake. Emma Laperruque

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Makes about 3/4 pound brittle

  • 4 teaspoons (20g) coconut oil
  • 1/2 cup (140g) maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup (80g) raw buckwheat groats
  • Scant 1/2 cups (45g) roughly chopped walnuts
  • Scant 1/2 cups (60g) roughly chopped pecans
  • Scant 1/2 cups (50g) roughly chopped cashews
  • 1/3 cup (40g) rolled oats
  • 1 pinch flaky salt
  1. Preheat the oven to 350° F. Line a baking sheet pan with a silicone mat or piece of parchment.
  2. Combine the coconut oil, maple syrup, vanilla, and salt in a small saucepan. Set over medium heat and bring to a boil. Immediately remove from the heat and stir in the buckwheat, nuts, and oats. Pour this mixture onto the prepared sheet tray. Use an offset spatula to spread out until everything is, more or less, in a single layer. Sprinkle with flaky salt.
  3. Bake for about 20 minutes, until deeply browned and caramelized. Remove from the oven. Use the offset spatula to encourage any maple syrup that’s tried to run away to join its friends again.
  4. Let cool completely on the sheet pan until firm and set. Break into pieces with a knife or by hand.

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