Tasty Homemade Seed Brittle

The most delicious, natural, affordable, appetizing! Homemade kozinaki from seeds is much tastier than store-bought ones, because they are prepared from the freshest ingredients. Moreover, the process itself is very simple and fast. The homemade delicacy is crispy and moderately sweet.
cook time: 10 min
Caleb Huxley
Tasty Homemade Seed Brittle

Nutrition Facts (per serving)

547
Calories
41g
Fat
34g
Carbs
12g
Protein

Ingredients (3 portions)

Basic:

Sugar 3 tbsp
Honey 1 tbsp
Vegetable oil 2 tbsp
Sunflower seeds 200 g

Recipe instructions

Step 1

Step 1
How to make homemade kozinaki from seeds? Prepare your food. I have roasted seeds, if you take raw ones, then first fry them in a dry frying pan. Take natural honey, preferably liquid. You will also need parchment paper.

Step 2

Step 2
First of all, prepare the paper. Kozinaki will cool on it. Lubricate the paper with unscented vegetable oil. Take two identical square sheets at once, pour oil into the center of one of them, cover with the other and spread the oil between the sheets in a circular motion. Then separate the sheets and place them with the greased side up. We will place kozinaki on one sheet and cover with the other.

Step 3

Step 3
Next, take a frying pan; cast iron or iron is best. Donʼt just go for the enamel and non-stick ones. Prepare caramel. How to make caramel? Pour the sugar into a dry, hot frying pan, add honey to it and wait until the sugar begins to melt.

Step 4

Step 4
Do not make the heat too high so that the caramel does not burn. The sugar will gradually begin to melt, stir it with a spatula, preferably a silicone one. Melt sugar until caramel coloured.

Step 5

Step 5
Pour the seeds into the caramel and start stirring vigorously. The spoon is already in use. Our goal is for all the kernels to be enveloped in caramel. Keep the seeds on the fire for about two minutes, no more. But no less, since the caramel from the sprinkled seeds will instantly cool down, but you will need it hot.

Step 6

Step 6
Now act twice as fast. Place the caramel lump on oiled paper and gently smooth it out with a spoon. Careful because itʼs hot.

Step 7

Step 7
Cover the top of the kozinaki with a second sheet, the oiled side over the seeds. And level the mass with a rolling pin. Do everything as quickly as possible, because the caramel hardens instantly.

Step 8

Step 8
Next, carefully remove the top sheet and use a knife to make cuts in the shape you want your future kozinaki to be. After they cool, you can easily break them. I made diamond shaped cuts. Leave the kozinaki until completely cooled. Then break them into pieces and serve. Store kozinaki in an airtight container. Bon appetit!

Additional rubrics

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