Snack · Filipino · 5 min
Bicolano Pili Nut Brittle with Toasted Sea Salt
- Calories
- 200
- Protein
- 6g
- Carbs
- 28g
- Fat
- 8g
Ingredients
- 13.3 g Almonds, raw, chopped (as proxy for Pili nuts)
- 74.4 g Quinoa, cooked
- 8.8 g Brown sugar
Method
- 01In 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.
- 02In 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.
- 03Fold 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.
- 04Spread the mixture thinly onto a sheet of parchment paper. Sprinkle immediately with a pinch of coarse sea salt.
- 05Let the brittle cool completely until it hardens and snaps cleanly when broken. Serve in shards for a satisfying afternoon crunch.
Cook it with the whole plan around it
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