Bicolano Pili Nut Brittle with Toasted Sea Salt

In a dry, heavy-bottomed skillet over medium-low heat, toast the chopped almonds until they release their fragrance and turn a shade darker, about 3-4 minutes. Remove from the pan.

In the same skillet, add the brown sugar and a tiny splash of water (about 1 tsp) to help it melt. Stir constantly until the sugar bubbles and turns into a deep, rich amber-colored syrup.

Fold in the pre-cooked quinoa and the toasted almonds. Stir vigorously to ensure every grain of quinoa and nut shard is coated in the caramelized sugar.

Spread the mixture thinly onto a sheet of parchment paper. Sprinkle immediately with a pinch of coarse sea salt.

Let the brittle cool completely until it hardens and snaps cleanly when broken. Serve in shards for a satisfying afternoon crunch.