Modified from about.com |
- 1 cup old-fashioned rolled oats
- ½ cup whole almonds (2½ oz.)
- ½ cup pecans (2 oz.)
- ½ cup shelled sunflower seeds (2 oz.)
- ½ cup roasted pumpkin seeds (2½ oz.)
- 1 teaspoon finely-grated fresh orange zest
- 1 cup packed light brown sugar
- ½ cup pure maple syrup
- ½ cup fresh orange juice
- ¼ teaspoon salt
- ½ stick (¼ cup) cold unsalted butter, softened
- Parchment paper (yes, you need this)
- 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 greased foil or greased parchment paper or a nonstick Silpat liner.
- In a sauce pan combine the brown sugar, syrup, juice, and salt and cook over a 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 into the prepared cookie sheet, then cover mixture with a sheet of parchment paper (see, I told you you’d need this). 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.