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Pumpkin Seed Brittle  
Recipe Number: 1382
Contributor: TillerBee
Rating: Recipe Unrated
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Serves: -
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
Print Friendly Version
Ingredients:
1 cup sugar
1/2 cup water
1/8 teaspoon fine sea salt
3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)
Cooking Instructions:
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238?F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.

Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out(between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)
Additional Comments:
Brittle can be made ahead and kept, layers separated by wax paper, in an airtight container.

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