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6 Nut-and-Seed Brittles (No-Bake, Gluten-Free)

Name: 6 Nut-and-Seed Brittles (No-Bake, Gluten-Free)
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Yield: 24 servings
Cuisine: International
Ingredients: 150 g sunflower seeds (brittle 1); 150 g almonds (brittle 2); 150 g hazelnuts (brittles 3 and 4, 150g each); 150 g cashews (brittle 5); 150 g walnuts (brittle 6); 4 tbsp date syrup (2 tbsp per caramel brittle (1 and 2)); 4 tbsp coconut sugar (2 tbsp per caramel brittle (1 and 2)); 170 g dark chocolate (for brittles 3 and 4, 85g each); 170 g white chocolate (for brittles 5 and 6, 85g each)

Six nostalgic brittles from one pan: caramel sunflower, caramel almond, dark-chocolate hazelnut and roasted hazelnut, plus white-chocolate cashew and walnut.

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30 min prep / 75 min total

283 kcal

6.3g protein

24 servings

Easy

Watch How to Make This

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Ingredients

150 gsunflower seeds
brittle 1
150 galmonds
brittle 2
150 ghazelnuts
brittles 3 and 4, 150g each
150 gcashews
brittle 5
150 gwalnuts
brittle 6
4 tbspdate syrup
2 tbsp per caramel brittle (1 and 2)
4 tbspcoconut sugar
2 tbsp per caramel brittle (1 and 2)
170 gdark chocolate
for brittles 3 and 4, 85g each
170 gwhite chocolate
for brittles 5 and 6, 85g each

Instructions

Toast 150g sunflower seeds in a pan, then caramelise with 2 tablespoons date syrup and 2 tablespoons coconut sugar; spread in a lined tray.
Repeat with 150g almonds, 2 tablespoons date syrup and 2 tablespoons coconut sugar.
Toast 150g hazelnuts, stir with 85g melted dark chocolate; repeat with another 150g hazelnuts and 85g dark chocolate for variation 4.
Toast 150g cashews, stir with 85g melted white chocolate.
Toast and roughly chop 150g walnuts, stir with 85g melted white chocolate; cool all brittles and break into pieces.