Maple, Buckwheat & Nut Brittle

• 4 teaspoons (20g) coconut oil
• 1/2 cup (140g) maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup (80g) raw buckwheat groats
• scant 1/2 cups (45g) roughly chopped walnuts
• scant 1/2 cups (60g) roughly chopped pecans
• scant 1/2 cups (50g) roughly chopped cashews
• 1/3 cup (40g) rolled oats
• 1 pinch flaky salt

1. Preheat the oven to 350u0b0 F. Line a baking sheet pan with a silicone mat or piece of parchment.
2. Combine the coconut oil, maple syrup, vanilla, and salt in a small saucepan. Set over medium heat and bring to a boil. Immediately remove from the heat and stir in the buckwheat, nuts, and oats. Pour this mixture onto the prepared sheet tray. Use an offset spatula to spread out until everything is, more or less, in a single layer. Sprinkle with flaky salt.
3. Bake for about 20 minutes, until deeply browned and caramelized. Remove from the oven. Use the offset spatula to encourage any maple syrup that's tried to run away to join its friends again.
4. Let cool completely on the sheet pan until firm and set. Break into pieces with a knife or by hand.

coconut oil, maple syrup, vanilla, kosher salt, buckwheat groats, walnuts, pecans, cashews, rolled oats, salt

Taken from food52.com/recipes/76233-maple-buckwheat-nut-brittle (may not work)