One very easy snack you can make for yourself or your kiddos is honey nut brittle. It doesn’t cost too much to make, especially if you keep nuts on hand anyways. I also like to add seeds, like pumpkin and sunflower seeds. Use whatever you have on hand
I like to have cocktail peanuts on hand at all times, which I normally buy at Aldi’s because it’s cheaper. I also like to use chopped pecans and pistachios when i can get them for a great price. Honestly, use whatever nuts you like!
The best place to buy honey is Costco. I love buying raw local honey, but it’s best to use a more inexpensive honey for this, especially since you are cooking it on the stove. In all honesty, whatever honey you use is fine! Any kind will work.
Honey Nut Brittle
- 2 Tbsp. butter or ghee, avocado oil, coconut oil, any kind
- 3/4 cup honey
- 1/2 tsp. cinnamon optional
- 1 1/2-2 cups nuts and seeds salted peanuts, pecans, slivered almonds, pistachios, pumpkin seeds, or sunflower seeds
- In a skillet over medium heat, add the butter and honey together. Stir constantly, so you don't get any burn spots.
- Cook the 2 ingredients together for about 4 minutes, or until the consistency is where if you put the honey on a spatula it doesn't immediately drip off. You can also use the cold water method. (Have a cup of cold water sitting next to you and drop in a little bit of honey in the cup. Once it reaches a small ball consistency that is pliable in between your fingers, you can add the nuts.
- The honey should then start turning a nice golden brown color, that is when you add the nuts, seeds, and cinnamon. Cook for an additional 2-3 minutes, stirring constantly.
- Now pour out the mixture onto parchment paper, spread it out and allow plenty of time to set up.Trust me, the nuts will be really really hot and can easily burn your mouth. Let it completely cool.
- What's nice about this recipe is you can under cook or over cook this by a bit. I prefer the honey to be a bit flexible and chewy, but cooking it a little longer will make it hard and crunchy.
- Once it's totally cooled, use a sharp knife and cut into individual pieces. You can store in layers with parchment paper in a container on the counter for a few days. Ours typically gets eaten in one day. Enjoy!