In celebration of the harvest and seed saving, whip up a batch of this seed brittle! You can substitute a variety of seeds, depending on your tastes and what seeds you have in your area. I offer two variations here.

It's harvest time! The time to put up, pickle, dry, jam, and otherwise preserve the season’s bounty.

The list of seeds that cross from farm crop to kitchen staple is long and varied: pumpkin seeds, sunflower seeds, fennel seeds, mustard seeds, nigella seeds, cumin, coriander, sesame, dill, etc. Each of these seeds is a bundle of stored energy and a powerhouse of flavor.

This recipe is from my Fall 2015 issue!

You will need:

1 cup sugar

1⁄2 cup water

18teaspoonsmoked sea salt

1⁄2 cup raw pepitas (hulled pumpkin seeds)

1 tablespoon nigella seeds

1 teaspoon dried lavender


1 cup sugar

1⁄2 cup water

18teaspoon lemon salt

1⁄2 cup sunflower seeds

1 tablespoon yellow mustard seed

1 tablespoon brown mustard seed

1 teaspoon fennel seeds

1⁄4 teaspoon dried chili flakes

  1. Prepare a large cutting board or flat surface with 2 Silpats (or other silicon mats), a rolling pin, and a bench scraper or dull knife.
  2. In a medium pot over medium-high heat, cook sugar, water, and salt together until the sugar begins to turn golden.
  3. Remove the pan from heat, stir in the remaining ingredients, and stir the mixture until the sugar starts to crystalize. This will take 3–4 minutes.
  4. Return the pan to medium-low heat and cook until the sugar melts completely and turns a deep caramel color.
  5. Working quickly, pour the hot caramel onto the Silpat, cover with the second Silpat (smooth side down), and roll brittle out until very thin.
  6. Remove the top Silpat and cut or score the brittle (being careful to not cut through your Silpat) and break it into strips.
  7. Cool completely and store in an airtight container between sheets of parchment for 2 weeks.


Photography by Photography by Paul Lowe

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