2000s Recipes + Menus
Maple Granola Brittle
Serves6
- Active time:30 min
- Start to finish:1 1/4 hr
July 2000
This recipe is an accompaniment to Cherry-Apricot Yogurt Sundaes.
- 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
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Special equipment:
a nonstick bakeware liner such as Silpat; a candy thermometer; parchment paper
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Put oven rack in middle position and preheat oven to 350°F.
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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.
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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.
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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).
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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.
- Keywords
- lillian chou,
- paul grimes,
- dessert,
- candy,
- maple
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