Pumpkin Seed Brittle
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
40
Spice
47
Sweetness
48
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Place the oil and seeds into a 10-inch saute pan and set over medium-high heat
3
Toast the seeds while constantly moving the pan
4
You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes
5
Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine
6
Line a half sheet pan with a silicone baking mat
7
Place a 3-quart saucier inside a large cast iron skillet
8
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
9
Stop stirring, cover and cook for 3 minutes
10
Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes
11
Remove from the heat and stir in the pumpkin seed mixture
12
This will greatly reduce the temperature of the sugar, so work quickly
13
Once evenly mixed, pour the mixture onto the prepared half sheet pan
14
Using an oiled spatula, spread thin
15
You will have to work quickly when pouring out and spreading the mixture in the pan
16
Cool completely, approximately 30 minutes, and then break into pieces
17
Store in an airtight container for up to 2 weeks