OK – new season, new goals! As I sit here at the lovely Velo Cafe, in Cable Wisconsin, on the eve of the Memorial Day weekend, I realize it’s been a minute since I posted on this blog.
I didn’t exactly mean to wait so long, I honestly just wasn’t feeling it. It’s funny how inspiration comes and goes, isn’t it? I don’t know about you, but for me, some days I have a million ideas running through my brain and some days it’s a ghost town up there. I’m happy to report, however, that the budding trees, colorful pens & composition books are working their magic so you’ll see more regular posts from me going forward.
The other good news is that I’ve been cooking like crazy this winter, so finding delicious recipes to post is the easy part.
Let’s start with cracking new recipe you’ll want to put on repeat. This Bonny Brittle will be a game changer for your salad situation this summer. It couldn’t be easier to make, uses pretty much any nuts or seeds you have in your kitchen and only takes a few minutes in the oven. Take my word on this, you’ll want to double the batch so you can eat a handful before it goes in the salad.
I use this brittle in almost any kind of salad but I especially like it with romaine lettuce, apples, Craisins, grapes & celery with an easy dressing of mayo, Greek yogurt, honey, red wine vinegar, a touch of mustard and thyme. I hope you enjoy it!
Super Salad Brittle
Ingredients
- 1 cup raw walnut pieces or pecans or almonds
- 1/2 cup raw pumpkin seeds or sunflower seeds
- 1/4 cup maple syrup
- 2 teaspoons olive oil
- 1.5 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 275 degrees
- Gather your ingredients
- Stir together all brittle ingredients
- Spread on a sheet pan covered with parchment paper
- Bake for 35 minutes rotating the pan halfway through
- Remove from oven and let cool completely
- Break up with your hands (try not to eat it all)
- Use the brittle on your favorite salads (see the original post for the details on this salad)
That will never make it to my salad bowl.
In fact, it will likely move directly from sheet pan to mouth. I hope I find the patience to let it cool first.
Making this today. Yum. The best.