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
-
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.