Best Maple Granola Brittle Recipes

Maple Granola Brittle image

Yield Makes 6 servings

Number Of Ingredients 13

1 cup old-fashioned rolled oats
1/2 cup whole almonds (2 1/2 oz)
1/2 cup pecans (2 oz)
1/2 cup shelled sunflower seeds (2 oz)
1/2 cup roasted pumpkin seeds (2 1/2 oz)
1 teaspoon finely grated fresh orange zest
1 cup packed light brown sugar
1/2 cup pure maple syrup
1/2 cup fresh orange juice
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, softened
Special Equipment
a nonstick bakeware liner such as Silpat; a candy thermometer; parchment paper

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Spread oats, almonds, pecans, and sunflower seeds in an even layer in a large shallow baking pan and bake, stirring occasionally, until oats are pale golden, about 15 minutes. Transfer to a bowl and toss with pumpkin seeds and zest.
Line a baking sheet with nonstick liner. Cook brown sugar, syrup, juice, and salt in a 4- to 6-quart heavy saucepan over moderately high heat, stirring with a wooden spoon (be careful not to splash or splatter while stirring; mixture will become extremely hot), until it registers 290°F on thermometer, 8 to 10 minutes. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto liner, then cover mixture with a sheet of parchment paper.
Roll out brittle as thin as possible with a rolling pin. Carefully peel off parchment paper and discard (don't worry if some caramel sticks to parchment).
Cool to room temperature, about 30 minutes. Break brittle into large pieces.

Maple Granola Brittle Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 11

1 cup old-fashioned rolled oats
1/2 cup whole almonds (2 1/2 oz)
1/2 cup pecans (2 oz)
1/2 cup shelled sunflower seeds (2 oz)
1/2 cup roasted pumpkin seeds (2 1/2 oz)
1 teaspoon finely grated fresh orange zest
1 cup packed light brown sugar
1/2 cup pure maple syrup
1/2 cup fresh orange juice
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, softened

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Spread oats, almonds, pecans, and sunflower seeds in an even layer in a large shallow baking pan and bake, stirring occasionally, until oats are pale golden, about 15 minutes. Transfer to a bowl and toss with pumpkin seeds and zest.
Line a baking sheet with nonstick liner. Cook brown sugar, syrup, juice, and salt in a 4- to 6-quart heavy saucepan over moderately high heat, stirring with a wooden spoon (be careful not to splash or splatter while stirring; mixture will become extremely hot), until it registers 290°F on thermometer, 8 to 10 minutes. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto liner, then cover mixture with a sheet of parchment paper.
Roll out brittle as thin as possible with a rolling pin. Carefully peel off parchment paper and discard (don't worry if some caramel sticks to parchment).
Cool to room temperature, about 30 minutes. Break brittle into large pieces.
Cooks' note:
Brittle can be made 2 weeks ahead and kept, layered between sheets of parchment paper, in an airtight container at room temperature.