Sea-Salted Peanut Brittle

Gluten-Free, Dairy-Free, Refined Sugar-Free, Protein-Rich, Mineral-Boosted, Festive, Gut-Loving

There’s something nostalgic about that classic holiday “Christmas crack” that golden, crunchy, sweet-salty candy. This version gives it a nourishing, whole-foods twist while keeping all the addictive crunch and caramel flavour we love. Made with roasted peanuts and toasted quinoa, it’s rich in plant-based protein, healthy fats, and minerals like zinc and magnesium that support energy, hormones, and mood during the busy holiday season. Instead of corn syrup or refined sugar, it’s sweetened naturally with a trio of pure maple syrup, raw honey, and coconut sugar giving it that deep, caramelized flavour without the crash or inflammation. Drizzle or dip it in dark chocolate for the ultimate “Christmas crack” moment festive, indulgent, yet completely nourishing. This brittle is perfect for gifting, holiday dessert boards, or snacking straight from the freezer with a cup of tea by the fire.

Ingredients (Makes 20 pieces)
¼ cup quinoa, rinsed and well-drained (tri-colour or white)
¼ cup pure maple syrup
¼ cup raw honey
2 tablespoons coconut oil (unrefined for flavour, or avocado oil for neutral)
3 tablespoons coconut sugar
2 teaspoons vanilla extract
¼ teaspoon fine sea salt
1 ½ cups roasted (unsalted) peanuts, roughly chopped
Flaky sea salt (Maldon recommended), for finishing
Optional: ½ cup dark chocolate (70% or higher), melted, for drizzling or dipping

Method

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and lightly grease with coconut oil.

Rinse quinoa in a fine-mesh strainer under cold water for 1 minute. Drain well and pat dry with a paper towel.

In a medium saucepan over low heat, whisk together maple syrup, honey, coconut sugar, coconut oil, vanilla, and sea salt. Warm for 2–3 minutes, stirring until the sugar dissolves and the mixture bubbles lightly.

Stir in peanuts, and quinoa until everything is evenly coated.

Spread the mixture thinly and evenly onto the prepared baking sheet.

Bake for 20–25 minutes, rotating halfway through, until deep golden brown and crisp. Keep a close eye near the end, it can darken quickly.

Remove from the oven and immediately sprinkle with flaky sea salt. Let cool completely before breaking into shards.

Serving Suggestions

Package in glass jars or parchment bags for a festive homemade gift.

Crumble over coconut yogurt or ice cream for a sweet-salty topping.

Serve on a holiday dessert board with dark chocolate, nuts, and dried fruit.

Store in the fridge or freezer for a refreshing, crunchy treat.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist