Maple, Buckwheat & Nut Brittle Recipe on Food52

Sheet Pan

Maple, Buckwheat & Nut Brittle

April 25, 2020
3 Ratings
Photo by Bobbi Lin
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

  • Makes about 3/4 pound brittle
Ingredients
  • 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
In This Recipe
Directions
  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.

See what other Food52ers are saying.

  • Cindy Choi
    Cindy Choi
  • Nora
    Nora
  • FrugalCat
    FrugalCat
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

    3 Reviews

    Cindy C. April 25, 2020
    This recipe has an extremely high ROE - Return on Effort! Extremely easy, extremely fast, uses pantry staples (I actually always have raw buckwheat in the pantry), is just the right amount of sweet and super delicious! I used raw peanuts, walnuts, and macadamias. So good.
     
    Nora April 9, 2018
    Just made this for the first time. I discovered I didn't have pecans (very unusual in my house, but my husband did make a pecan pie last week), so used almonds, walnuts and cashews. I added a good shake or three of Penzey's cake spice and would make it four shakes next time. Or maybe some smoked paprika and a dash of something hot and go savory. As you can see, it stirred my imagination. Easy, tasty, crunchy. I can't leave it on the counter, for sure.
     
    FrugalCat March 27, 2018
    I went walnut, hazelnut and peanut.