Spicy Pumpkin Seed Brittle
Courtesy of Wisconsin Milk Marketing Board
Servings: 24
Prep Time: 5 Min.
Cook Time: 20 Min.
Prep Time: 5 Min.
Cook Time: 20 Min.
What you need:
* 1 1/2 tsp. baking soda
* 2 Tbsp. butter, melted
* 1 1/2 c. sugar
* 3/4 c. water
* 1/4 tsp. fine grained sea salt
* 3/4 c. (4 oz.) hulled spicy roasted pepitas (Mexican pumpkin seeds)
* 1 tsp. red pepper flakes, optional
* 2 Tbsp. butter, melted
* 1 1/2 c. sugar
* 3/4 c. water
* 1/4 tsp. fine grained sea salt
* 3/4 c. (4 oz.) hulled spicy roasted pepitas (Mexican pumpkin seeds)
* 1 tsp. red pepper flakes, optional
What to do:
1. Stir together baking soda and melted butter; set aside. Line a cookie sheet with parchment paper, set aside a second sheet the same size. Butter parchment on one side.
2. Combine sugar, water and salt in a heavy 2-quart saucepan; bring to a low boil. Reduce heat to medium-low; wash down any sugar crystals on sides of pan with a pastry brush dipped in cold water. Simmer syrup 10 to 12 min., until it reaches 240°F. Remove from heat; with a wooden spoon, add pumpkin seeds and pepper, if desired.
3. While stirring, return pan to medium-low heat; melt again until mixture turns amber brown and reaches 290°F. Remove from heat; stir in butter-baking soda mixture with wooden spoon. Pour mixture onto prepared cookie sheet; cover with second parchment
sheet. Press the mixture with a rolling pin to 1/4-in. thick. Remove top layer of parchment; cool completely; crack brittle. Store brittle between layers of parchment in a sealed container for up to two weeks.
* If the syrup becomes granular during cooking, continue to cook until it remelts.
2. Combine sugar, water and salt in a heavy 2-quart saucepan; bring to a low boil. Reduce heat to medium-low; wash down any sugar crystals on sides of pan with a pastry brush dipped in cold water. Simmer syrup 10 to 12 min., until it reaches 240°F. Remove from heat; with a wooden spoon, add pumpkin seeds and pepper, if desired.
3. While stirring, return pan to medium-low heat; melt again until mixture turns amber brown and reaches 290°F. Remove from heat; stir in butter-baking soda mixture with wooden spoon. Pour mixture onto prepared cookie sheet; cover with second parchment
sheet. Press the mixture with a rolling pin to 1/4-in. thick. Remove top layer of parchment; cool completely; crack brittle. Store brittle between layers of parchment in a sealed container for up to two weeks.
* If the syrup becomes granular during cooking, continue to cook until it remelts.