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Thursday, October 29, 2015

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

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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