Harvest Seed Brittle Aka Pumpkin Seed Brittle Food

PUMPKIN-SEED BRITTLE

Steps:

• Preheat oven to 350 degrees. Butter an 11-by-17-inch rimmed baking sheet; set aside.
• Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.

NUT AND SEED BRITTLE

Steps:

• Toast the seeds and almonds in a 350 degree oven for 8 to 10 minutes, shaking the pan once during the process.
• Line a baking sheet with parchment.
• Heat the sugar, corn syrup, butter and water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and allow the sugar to cook until it reaches 300 degrees F on a candy thermometer -- swirl the pan occasionally to ensure it cooks evenly, about 10 minutes.
• Carefully, but moving quickly, stir in the toasted seeds and nuts until everything is coated. Pour onto the prepared baking sheet, trying to disperse it as evenly as possible and using the back of a spoon as needed. Sprinkle over the sea salt and allow to cool completely, 1 1/2 hours.
• Break the brittle into shards of desired size and store in an airtight container or pack into clear bags and tie with ribbon.

PUMPKIN SEED BRITTLE

Steps:

• Line a baking sheet with parchment paper or a silicone mat.
• Combine sugar, water, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until sugar has dissolved and turned a golden brown color. Immediately add pumpkin seeds and mix well to coat with the caramelized sugar.
• Spread the very hot pumpkin seed mix thinly onto the prepared baking sheet. Let cool to room temperature. Break or cut into bite-sized pieces. Store in an airtight container in a cool place or in the refrigerator.

PUMPKIN SEED BRITTLE

Steps:

• Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.
• Line a half sheet pan with a silicone baking mat.
• Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

CHEF JOHN'S PUMPKIN SEED BRITTLE

Steps:

• Line a baking sheet with a silicone baking mat or parchment paper.
• Stir pumpkin seeds and sea salt together in a bowl.
• Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat. Add butter and bring to a boil, whisking constantly. Boil until mixture is dark golden, 10 to 15 minutes. Remove saucepan from heat; whisk in baking soda.
• Pour pumpkin seeds into sugar mixture and stir until well-combined. Transfer pumpkin seed mixture to prepared baking sheet. Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle. Let harden for about 30 seconds; remove top baking mat. Score surface with a knife to form desired shapes. Cool to room temperature and break into pieces.

PUMPKIN SEED BRITTLE

Steps:

• Preheat oven to 350 degrees. Butter an 11 x 17 inch rimmed baking sheet. Set aside.
• Melt butter in a small suacepan over medium heat. Stir in sugar and honey. Bring to boil. Cook, with stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes.
• Pour onto prepared baking sheet. Let cool completely. Break into pieces.

PUMPKIN SEED BRITTLE

Steps:

• Prepare a flat baking sheet with a non-stick baking mat or silpat.
• Place the sugar in a small, non-reactive metal pan. Cook over medium heat until caramelized in a deep amber color.
• Immediately add the butter, vanilla and Ancho, whisking continuously until completely emulsified and combined. Stir in the pumpkin seeds and spread onto prepared baking sheet. Allow to cool and then break into shards and use to garnish cupcakes.

HARVEST SEED BRITTLE A.K.A. PUMPKIN SEED BRITTLE

Steps:

• Stir sugar, corn syrup and water in a heavy-bottomed saucepan with a candy thermometer, over high heat until sugar dissolves. Cook to 270 (it will take a while to get there, but you don't really need to stir it at this point. Just every now and again.).
• When the mixture hits 270, add the pumpkin seeds (or other seeds) and start stirring. Keep stirring until you reach 290 (hard crack stage.) The temperature will fall but will rebound pretty quickly. Some of the seeds will pop, and they and the syrup will get amber-colored and develop a lovely toasty smell.
• Turn off the heat when it reaches 290, and add the baking soda and butter. Stir furiously while the mixture foams up (only a few seconds.)
• Quickly pour it into the prepared parchment paper and smooth it out with the spatula.
• Either let cool completely and break into pieces, or let semi-harden and cut into strips/triangles with a pizza cutter.