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