Spiced Pumpkin Seed Brittle Food

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.

SPICY PUMPKIN-SEED BRITTLE

Steps:

• Lightly grease an 18- by 12-inch jelly roll pan, the bottom of a second jelly roll pan, and a heatproof rubber spatula with oil. Arrange the first pan on trivets or a flat, heatproof surface.
• In a large skillet, heat oil over medium-high heat. Add pumpkin seeds and cook, stirring constantly, until toasted and fragrant, 4 to 5 minutes. (The seeds will crackle as they toast.) Transfer to a heatproof bowl; add cayenne, cinnamon, and salt and toss well. Set aside to let cool.
• Place a heavy, medium saucepan (3-quart or larger) inside a medium cast-iron skillet. Add sugar and 1 1/2 cups water to saucepan and cook over high heat, gently stirring a few times with a wooden spoon, until syrup comes to a boil. Immediately cover pot with a tight-fitting lid and cook, without stirring or peeking, 3 minutes. Carefully uncover without dripping the lid's condensation into the pot. Reduce heat to medium-high and boil, without stirring, until mixture registers 350 degrees F on a candy thermometer and is light amber in color, about 30 minutes more.
• Quickly remove saucepan from heat, stir in pumpkin seeds, and pour onto the first prepared jelly roll pan. Still working quickly, use prepared spatula to spread mixture evenly into a thin layer, tilting pan to spread candy out as much as possible. (Hold the pan with a towel or oven mitt, since it will heat up quickly after the candy is poured onto it.) Top with second prepared pan and press to spread candy further. Let cool at room temperature 1 hour, and then give pan a tap on the counter to loosen candy. Using your hands, break brittle into pieces and store in an airtight container in a cool, dry place up to 2 weeks. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

SPICED PUMPKIN SEED BRITTLE

Steps:

• Line a large tray with a silicone baking mat, and set aside until ready to use.
• To a large saucepan, add sugar, corn syrup/glucose, and water. Cook over medium heat, without stirring, until the mixture is a light golden brown and resembles honey, about 10 minutes.
• Add the butter and allow it to melt.
• Add roasted pepitas* and stir to incorporate.
• Add the baking soda, salt, cinnamon, and cayenne, and stir gently to incorporate.
• Immediately pour the mixture onto prepared silicone mat. Allow to cool completely, then break into pieces.
• Brittle can be stored in an airtight container at room temperature for up to two weeks (if it lasts that long!!)