Kate Kayne

Nori Sesame Brittle

Kate Kayne
Nori Sesame Brittle

I first had this recipe in culinary school, and was super skeptical. It sounded...weird. After eating several of the little squares our instructor had cut up, I had to admit, my mind was changed. The sesame seeds and maple syrup reminds me of my favorite Middle Eastern sesame candy, while the dulse flakes add a salty, earthiness that packs some seriously deep nutritional benefits. There’s no real way to describe these, you just may have to give them a try.

Prep Time: 5 minutes, Cook Time: 20 minutes, Yields: 9 squares

2 sheets Nori seaweed

2 Tbsp dulse flakes

½ cup sesame seeds

2 ½ Tbsp maple syrup

Preheat oven to 375°F. Prepare a baking sheet with a silicon mat, or a piece of parchment paper greased with a little bit of coconut oil.

In a small bowl, combine dulse flakes, sesame seeds, and maple syrup to make a paste. Place a piece of Nori onto the baking sheet, shiny side down. Spread the paste on the Nori, right up to the edge. Place the other Nori sheet on top, shiny side up. Press down firmly.

Bake 20 minutes, and let cool completely. Once cooled, use a chef’s knife or pizza wheel to cut it into 9 squares. Enjoy as an afternoon snack or to satisfy a post-dinner sweet tooth.

Allergens: Sesame

Source: Chef Karen Diggs