Sometimes you eat out at a restaurant simply because the things they come up with you would never think to make at home.  For the same reason you peruse cooking magazines…

We’ve enjoyed a kale salad that included seed brittle at a local upscale restaurant several times but didn’t think of making the it at home.  Then, a couple of months back, Bon Appetite magazine featured the recipe pairing it with collard greens.  Ok, folks, that was too much for me.  I HAD to try making the brittle. The recipe called for Aleppo pepper which is a Middle Eastern capsicum.  I substituted crushed red pepper, but toned it down by half because the Aleppo pepper (named after the Syrian city of Aleppo) is milder.

Jack and I have paired the brittle with kale.  We have yet to try it with a collard greens salad, but maybe.

Ingredients:

1. 2 teaspoons honey
2. 1 tablespoon water
3. 1/4 teaspoon crushed red pepper
4. 2 tablespoons raw sunflower seeds
5. 1 tablespoon raw pumpkin seeds
6. 1 tablespoon raw sesame seeds

Directions

1. In a small bowl, whisk together the honey, water, and red pepper flakes until the honey and water are well blended.
2. Using a small dry skillet, over medium heat, toss the seeds and toast them until lightly brown (about 3 minutes).
3. Add the honey/water mixture and cook, stirring, until the seeds stick together (about 3 minutes).
4. Scrape the seed mixture unto parchment paper – or waxed paper lightly oiled.
5. Allow the seed brittle to cool.  It will be a bit sticky!
6. Break into small clusters and top off a salad with them.