Sea Salted Quinoa Pecan Brittle (Printable)

Crunchy pecan and puffed quinoa brittle with caramelized sugar and flaked sea salt for a sweet‑salty crunch.

# What You'll Need:

→ Nuts & Grains

01 - 1 cup raw pecan halves
02 - 1/2 cup puffed quinoa

→ Brittle Base

03 - 1 cup granulated sugar
04 - 1/2 cup light corn syrup
05 - 1/4 cup water
06 - 4 tbsp unsalted butter
07 - 1/2 tsp vanilla extract
08 - 1/2 tsp flaky sea salt, plus extra for finishing
09 - 1/2 tsp baking soda

# How To Make:

01 - Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
02 - Toast pecan halves in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Allow to cool completely, then roughly chop into bite-size pieces.
03 - In a large heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir continuously over medium heat until the sugar has fully dissolved and the mixture is smooth.
04 - Bring the mixture to a steady simmer and attach a candy thermometer to the side of the pan. Stop stirring and cook until the thermometer registers 300°F (hard crack stage), approximately 10 to 12 minutes.
05 - Remove the saucepan from heat. Immediately add the unsalted butter, vanilla extract, flaky sea salt, baking soda, chopped pecans, and puffed quinoa. Stir quickly and thoroughly to combine — the mixture will bubble and foam as the baking soda activates.
06 - Pour the hot mixture onto the prepared baking sheet without delay. Using a heatproof spatula, spread it out evenly to approximately 1/4-inch thickness, working quickly before it begins to set.
07 - Sprinkle the surface generously with additional flaky sea salt while still warm. Allow the brittle to cool undisturbed at room temperature for at least 30 minutes until fully hardened and set.
08 - Once completely cool and firm, break the brittle into 12 irregular pieces by hand or tap gently with the handle of a knife. Serve immediately or store for later enjoyment.

# Expert Tips:

01 -
  • The combination of crunchy pecans and airy puffed quinoa creates a texture that regular brittle simply cannot match.
  • A finishing sprinkle of flaky sea salt balances the sweetness perfectly and makes each bite feel sophisticated.
  • It looks like something from a fancy confectionery shop but comes together with basic pantry staples.
02 -
  • The sugar moves from perfect to burnt in seconds near the end so stay glued to that thermometer and never walk away.
  • Have every ingredient measured and every tool laid out before the syrup starts cooking because there is no pausing once things get hot.
  • Humid days can make brittle sticky so try to make this when the air is dry for the best snap.
03 -
  • The baking soda reaction happens the moment you add it so have your spatula ready and stir with purpose not hesitation.
  • Spread the brittle thin enough and it shatters beautifully but too thin and it becomes fragile so aim for roughly a quarter inch.

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