Spicy 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.

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.

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.

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.