Coconut & Nut/Seed Brittle

First published by Bett Harris May 11, 2019 on Medium

Photo by author

Ready to eat in less than 1 hour

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 myself 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 by 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.