PrissyCook

Typically when I think of myself and food, I think I’m pretty open to a lot of different flavors and textures. In reality, I know I have quite a few food quarks. I’m a texture eater rarely will you ever find me dipping my bread in gravy (soggy) and I’d never ever never order tres leches.

I’m also not a fan of sunflower seeds or pumpkin seeds. My intention with pumpkin seed brittle was to use all of the pumpkin I had roasted to make pumpkin butter.

I relied on my official taste testers (my co-workers) and I received nice reviews. In my opinion its not as good as the prepackaged pumpkin brittle you can buy at Williams Sonoma.

Ingredients:

* 3/4 teaspoon kosher salt

* 3/8 teaspoon baking soda

* 1/2 teaspoon ground cumin

* 1 1/2 cups sugar

* 1/4 cup light corn syrup

* 1/4 cup water

* 2 1/2 tablespoons unsalted butter, plus extra for greasing the pan

* 1 3/4 cups shelled, raw pumpkin seeds (pepitas), toasted*

Directions:

Invert a baking sheet and lightly grease the bottom (now the top), or place a silicone mat or piece of parchment paper on a clean work surface.

In a small bowl, combine the salt, baking soda and cumin.

In a large heavy saucepan, combine the sugar, corn syrup and water, stirring until smooth. Add the butter and place over medium heat. Cook for about 15 minutes, stirring constantly. The mixture will become white and frothy, then turn to a medium caramel-brown color. Remove from the heat and immediately whisk in the salt mixture. (Be careful; the sugar mixture will foam up, almost doubling in volume.) Quickly add the toasted pumpkin seeds and stir until they are coated with the caramel. If the mixture hardens too much to stir or spread, set it back over the heat for a minute or so to melt. Pour the mixture onto the center of the prepared sheet and, using a clean (preferably silicone) rolling pin, roll out to a thickness of 1/4 inch. The caramel might stick to the rolling pin at first, but as the mixture cools, it will stop sticking; keep rolling. Cool completely. Break into bite-size pieces.

The brittle will keep at room temperature for about 2 weeks in an airtight container. It can be frozen, well wrapped, for up to 6 months.

NOTE: To toast shelled pumpkin seeds:

Toss them with 1 tablespoon of canola oil and spread in a single layer on a lined baking sheet. Bake in a 350-degree oven for 6 to 8 minutes; allow to cool completely.

via Pumpkin Seed Brittle Recipe Details | Recipe database | washingtonpost.com.

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