• 1/2 cup raw unsalted almonds, roughly chopped
  • 1/4 cup raw unsalted pumpkin seeds
  • 1 tbsp unsalted sunflower seeds
  • 3/4 cup agave syrup
  • 1/4 cup coconut sugar
  • 2 tbsp Melt Organic™ Butter Sticks
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt


  1. Preheat oven to 350 degrees Fahrenheit. Coarsely chop almonds and then spread almonds and pumpkin seeds on a parchment paper-lined baking sheet.
  2. Bake for 7 minutes, then sprinkle sunflower seeds over almonds and pumpkin seeds. Bake for another 5 to 7 minutes more, until sunflower seeds are golden (but watch carefully so they don’t overcook. Set aside to let cool completely.
  3. Combine agave, coconut sugar, and 1/4 cup water in a large saucepan. Bring mixture to a simmer on medium heat and cook until it reaches 275° Fahrenheit on a candy thermometer. Remove from heat, then stir in butter, vanilla, and sea salt.
  4. Once the butter melts, return saucepan to heat. Let it simmer until it reaches 300° Fahrenheit. Remove saucepan from heat, stir in almonds and seeds.
  5. Pour the mixture onto parchment paper-lined sheet and spread with back of a spoon until about 1/4″ to 1/8″ thick. Let it cool completely on baking sheet, then break into pieces. Let sit overnight without being covered or sealed. This will help reduce the stickiness of the brittle.


Melt Organic Nut and Sunflower Brittle Recipe