Sheet Pan

Maple, Buckwheat & Nut Brittle

March 22, 2018
4 Ratings
Photo by Bobbi Lin
  • Makes about 3/4 pound brittle
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Cindy Choi
    Cindy Choi
  • Nora
  • FrugalCat
  • Mary Sido
    Mary Sido
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

4 Reviews

Mary S. September 4, 2023
I'm exploring buckwheat/groats. This was very good - and there was a bit of tweaking. It seemed curious to have only 1/3 c of oats, so I increased that to 1/2 cup, because, why not ? I should have used a larger sheet pan so the mixture could burble and roast. Mine ended up kinda crunchy but not quite "brittle". However that didn't stop me from enjoying it. In the end, add more oats and use a large sheet pan to cook it further.
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.