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My review
Chef John's Pumpkin Seed Brittle
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Chef John
"The procedure for brittle is very simple, but there are points in the recipe when you have to move fast. Once your sugar mixture has turned a nice caramel color you have to immediately turn off the heat, add baking soda (be careful), add the seeds (be careful), and mix until combined. As the concoction cools it hardens quickly, so transfer into your pan and press as soon as you can (be careful)."
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Ingredients
1 h servings 258Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You can substitute about 3/4 teaspoon fine salt for the coarse sea salt.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4Most helpful
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1/21/2015
Beware this stuff is addictive. Forgot the baking soda, got distracted by my nephews needs. I turned out well. Very tasty!
10/14/2014
We took this to a church gathering and it was a huge hit! I used the parchment paper on the bottom and top. It stuck to the top, so I will try spraying the candy on top with oil next time. Th...
10/14/2014
This is amazing. Followed the directions and watched the video, everything worked wonderfully. Only problem is you can't stop eating it. Love all of Chef John's recipes.
10/17/2015
You really need to work fast after adding the baking soda! Have everything ready to go ahead of time.