Pumpkin Seed Brittle
1/3 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
1/4 cup plus 2 tablespoons toasted unsalted pumpkin seeds
1/8 teaspoon baking soda dissolved in 1 teaspoon water
Line a baking sheet with parchment paper and butter the paper. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil over moderately high heat, stirring until the sugar dissolves. Continue to cook, undisturbed, until a deep amber caramel forms, 8 to 9 minutes. Remove from the heat. Add the pumpkin seeds and the dissolved baking soda and stir until combined, then quickly pour the mixture onto the baking sheet, spreading it into a thick layer with a spatula. Let cool until hardened. Break into shards and serve. The brittle can be kept in an airtight container up to a week.
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