Coconut and Nut/Seed Brittle by Betty Ann Harris
Preparation time: 10 minutes
Cooking time: 15 minutes
Cooling time: 30 minutes
2 cups unsweetened coconut smiles
1 cup combined raw pumpkin, sunflower, and sesame seeds
1/2 cup chia seeds
1/3 cup honey
Preheat oven to 325 F. Line large baking sheet (12 x 18 inches) with parchment paper.
Combine everything in a large bowl, stir until all ingredients are well coated in honey.
Spread mixture to make a thin layer that covers the entire baking sheet. Cook for 15 minutes until coconut is golden brown.
Remove from oven and place baking sheet on a cooling rack. Let cool for 30 minutes. Once hardened, use your hands to break into chunks. Store at room temperature in a sealed container.
I formulated this recipe through trial and error. It was inspired by online posts and articles I read. I like this snack because it has no added sugar yet is still quite sweet. It serves my sweet tooth well. You can vary the nuts/seeds you use (chopped pecans in place of sunflower seeds for example) and use maple syrup instead of honey, for a slightly different flavor. I often use half the chia seeds called for (1/4 cup instead of 1/2 cup) and substitute 1/4 raisins or dried cranberries instead. The recipe is very versatile.