Sea brittle with Dillisk & Sea lettuce Flakes

Seaweed is not just for savoury fare it also adds a boost to some sweet dishes. Dillisk is rich in Calcium, Magnesium, Zinc and Potassium it also can be used as a tasty salt substitute, which compliments this sweet candy perfectly.


  • 1 cup of sugar
  • 1/2 cup of water
  • 1 cup of mixed seeds, Pumpkin, sunflower and sesame seeds
  • 1 heaped tsp of Dillisk flakes
  • 1 heaped tsp of Sea lettuce flakes
  • 1/2 tsp of chopped Rosemary (optional)

Bring the sugar and water to a boil in a heavy saucepan, stirring until the sugar is dissolved. Wash down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 240°F (soft-ball stage) on thermometer, 10 to 12 minutes. Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes. Return to the heat and allow the sugar to melt completely. When the temp reaches 300°F on the thermometer (hard crack) it is ready.

Carefully pour extremely hot caramel mixture onto greaseproof paper (24” x 12”) and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Before it starts to cool peel back the top sheet and sprinkle on the seaweeds and herb. Replace the sheet and roll again. Remove the top greaseproof and cool brittle completely, then peel paper from bottom. Break brittle into pieces once cool.