Seeds, Herbs, Nuts, and Fruit Skins Add Pizzazz to Blank-Canvas Brittle

Tonya Thomas and her husband David, co-founders of the Baltimore H3irloom Food Group, are adamant about working toward zero waste. When the skin on the apples she’s working with are not up to snuff, she says to herself, “I can’t throw these peels away.” 

So she turns to a standard of hers for adding crunch: brittle. Tossing the skins with cinnamon and sugar, she bakes them...