When you hear the word brittle, you probably think of something peanutty and sweet.
That sticks in your teeth.
But while working on our Bowls book, Senior Editor Leah Colins had a brilliant idea.
Savory seed brittle.
After weeks of rigorous testing, she perfected this crunchy topping. And it knocked our socks off.
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Leah’s brittle goal was to capture two things:
- Outstanding texture
- Delicious, savory flavor
Texture started with the seeds, and she sure didn’t skimp. Sunflower, sesame, nigella, and crushed caraway seeds along with pepitas provide varying texture and complexity. Though not a seed, the ½ cup of rolled oats gives the brittle a pleasant chew.
Bonus: This recipe is a great way to clean out your pantry.
To help “britt-ify” the seeds, she used an egg white and a little maple syrup. This crunchy brittle practically melts in your mouth.
No dental floss required.
BowlsWant to make healthier, low-stress dinners and find meals that can be prepped mostly in advance in an hour or less? Bowls is for you.
Oh, and those flavors. Nutty, earthy, a little sweet. And then a splash of soy sauce amps up the umami savoriness. You name it, this brittle has it.
Try it for yourself. Hold onto your socks.
Savory Seed Brittle
Makes 2 cups
- 2 tablespoons maple syrup
- 1 large egg white
- 1 tablespoon extra-virgin olive oil or vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon caraway seeds, crushed
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 1/2 cup old-fashioned rolled oats
- 1/3 cup sunflower seeds
- 1/3 cup pepitas
- 2 tablespoons sesame seeds
- 2 tablespoons nigella seeds
1. Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line 8-inch square baking pan with parchment paper and spray parchment with vegetable oil spray. Whisk maple syrup, egg white, oil, soy sauce, caraway seeds, salt, and pepper together in large bowl. Stir in oats, sunflower seeds, pepitas, sesame seeds, and nigella seeds until well combined.
2. Transfer oat mixture to prepared pan and spread into even layer. Using stiff metal spatula, press oat mixture until very compact. Bake until golden brown and fragrant, 45 to 55 minutes, rotating pan halfway through baking.
3. Transfer pan to wire rack and let brittle cool completely, about 1 hour. Break cooled brittle into pieces of desired size. Discard parchment. (Brittle can be stored in airtight container at room temperature for up to 1 month.)