Salad Seed Brittle

In a large fry pan or braiser, warm up the oil over a medium heat. Line a dinner plate with parchment paper and keep it nearby. Add the seeds to the oil and stir them around until they start looking a little golden brown and the kitchen smells a little toasty. Pour in the maple syrup and cook that shit until most of the liquid evaporates and the seeds start clumping together, about 3-4 minutes. Stir continuously and don’t walk away because these seeds will burn in no time. Once they look good, turn off the heat and scrap them onto the prepared parchment in a somewhat even layer to cool. Sprinkle over a little salt and let them cool for at least 5 minutes before serving.

Serve on top of your favorite salad, wrap, or avocado toast. Store them in an airtight container on the counter for up to 10 days.

*Feel free to sub in what you’ve got. Basically, you want ¾ cup of small chops of nuts or seeds. This recipe works great with pumpkin seeds, pecans, you name it. Just chop the big fuckers down to at least a sunflower seed size. If you want to add an herb or spice, 1 teaspoon chopped fresh herb or ½ teaspoon dried and ground spice is the way to go. Just stir it into the maple syrup before you add it to the pan.