This is a new recipe for me. I knew I'd be into it. I am a big fan of both maple granola and any kind of brittle (although I recently saw a blog post about Fritos Corn Chip Brittle - not sure about that one). It makes perfect sense to combine these two favorites. It becomes a portable, super decadent granola...like the type you know you shouldn't be eating for breakfast. I repeat...you should not be eating this for breakfast. There is a ton of sugar and maple syrup in this recipe which makes it so decadent but the subtle orange flavour helps maintain the taste of granola.
Maple Granola Brittle
Origin: Gourmet Magazine
Notes: You need a candy thermometer and some parchment paper for this recipe. The original recipe said to line your baking sheet with a silicone mat before laying down the hot brittle...I used parchment paper for this and it was fine. My sunflower seeds tasted a little stale so I omitted them and increased the amount of almonds and pecans. You can play around with the nuts/seeds/oats combination as long as the total amount is the same in the end.
1 cup old-fashioned rolled oats
1/2 cup whole almonds
1/2 cup pecans
1/2 cup shelled sunflower seeds
1/2 cup roasted pumpkin seeds
1 teaspoon freshly grated orange zest
1 cup packed light brown sugar
1/2 cup pure maple syrup
1/2 cup fresh orange juice
1/4 teaspoon salt
1/4 cup cold unsalted butter, softened