Pumpkin Seed Brittle
For Halloween this year I decided to do some generally festive fall recipes, rather than full on Halloween recipes. I like to switch it up every once in a while. This recipe is easy to make if you have a candy thermometer, if not you can check out this link with tips from Bon Appetit on how to make brittle without one.
Recipe from Bon Appetit.
Recipe from Bon Appetit.
Ingredients:
-Nonstick vegetable oil spray
-1 cup sugar
-1/2 cup light corn syrup
-1 cup raw shelled pumpkin seeds (pepitas)
-2 tablespoons unsalted butter
-1 teaspoon kosher salt
-3/4 teaspoon baking soda
-1/8 teaspoon ground cinnamon
-1/4 teaspoon flaky sea salt
Spray a baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 tablespoons of water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°(about three or four minutes).
Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305° (about three or four minutes).
Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.
I thought this was a fun twist on brittle -- I guess I've only ever seen peanut brittle before, but adding the pumpkin seeds helped to add another flavor and some extra salt and color to the brittle. I like eating crunchy things, like potato chips, so I found these to be a little addicting. It might be best to put them out for a party or take them to work.
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