PUMPKIN-SEED BRITTLE
You don't need to be a candymaker to master this easy brittle recipe! Melt together butter, light brown sugar, and honey, cook until they reach a boil, then stir in pumpkin seeds and cool until set. The brittle can be enjoyed by itself or broken over ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
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.
CHEF JOHN'S PUMPKIN SEED BRITTLE
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).
Provided by Chef John
Categories Desserts Candy Recipes Brittle
Time 1h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 49.6 g, Cholesterol 12.7 mg, Fat 6.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 283.6 mg, Sugar 37 g
PUMPKIN SEED BRITTLE
This quick and easy pumpkin seed brittle is addictive and makes a great food gift, too.
Provided by hirtamadl
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 22.9 g, Fat 5.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 8.7 mg, Sugar 20.9 g
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.
PUMPKIN-SEED BRITTLE
Steps:
- Set aside a large nonstick baking mat or a sheet of oiled aluminum foil. In a small saucepan, combine sugar, cream of tartar, and 1/2 cup water. Place over low heat, and stir until sugar dissolves. Increase heat to medium-high to bring mixture to a boil. Allow to boil without stirring until syrup turns golden amber, about 10 minutes. (Do not leave unattended as syrup caramelizes suddenly and burns easily.)
- Remove from heat, and quickly add pumpkin seeds. Tilt pan to coat seeds evenly. Immediately pour onto baking mat or foil, trying to spread mixture in a thin layer. Use a spatula to spread mixture evenly before it begins to set and harden.
- Allow to cool and harden completely before breaking into pieces. Store in an airtight container.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 33 grams, TransFat 0 grams
PUMPKIN-SEED BRITTLE
Categories Candy Dessert Low Sodium Pumpkin Fall Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color. Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly. Let the brittle cool completely and break it into pieces.
- To toast pumpkin seeds:
- In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250°F. oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp. (Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.) Makes 1/2 cups.
PUMPKIN SEED BRITTLE
Categories Candy Dessert Vegetarian Halloween Fall Vegan Seed Candy Thermometer Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 6
Steps:
- Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
- Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)
PUMPKIN SEED BRITTLE
Make and share this Pumpkin Seed Brittle recipe from Food.com.
Provided by Veghead
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 456.4, Fat 27.3, SaturatedFat 10.3, Cholesterol 30.5, Sodium 19.3, Carbohydrate 50.4, Fiber 1.4, Sugar 44.2, Protein 8.7
More about "pumpkin seed brittle recipes"
PUMPKIN SEED BRITTLE RECIPE | BON APPéTIT
From bonappetit.com
3.4/5 (97)Estimated Reading Time 1 minServings 16
- Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3–4 minutes.
- Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 3–4 minutes.
- Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.
ROASTED PUMPKIN SEED BRITTLE | EASY HOMEMADE …
From blessthismessplease.com
PUMPKIN SEED BRITTLE | GOOD LIFE EATS
From goodlifeeats.com
PUMPKIN SEED BRITTLE (PEPITA BRITTLE) RECIPE - THE SPRUCE …
From thespruceeats.com
DIABLO PUMPKIN SEED BRITTLE RECIPE | THE HEARTY BOYS | FOOD …
From foodnetwork.com
Author The Hearty BoysSteps 4Difficulty Advanced
37 PUMPKIN PURéE RECIPES THAT AREN’T JUST ANOTHER PIE
From msn.com
PUMPKIN SEED BRITTLE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
PUMPKIN SEED BRITTLE RECIPE - COUNTRYLIVING.COM
From countryliving.com
PUMPKIN SEED BRITTLE RECIPE: EASY HOMEMADE FALL CANDY
From momfoodie.com
CINNAMON PUMPKIN SEED BRITTLE RECIPE -SUNSET MAGAZINE
From sunset.com
13 DELICIOUS PUMPKIN SEED RECIPES - PANTREZE.COM
From pantreze.com
RECIPES WITH PUMPKIN SEEDS - RECIPE-LIST.NET
From recipe-list.net
PUMPKIN SEED RECIPES - BETTYCROCKER.COM
From bettycrocker.com
PUMPKIN SEEDS: HEALTH BENEFITS & WAYS TO ENJOY
From vitacost.com
PUMPKIN SEED BRITTLE | THE LEAF NUTRISYSTEM BLOG
From leaf.nutrisystem.com
COOKING PUMPKIN SEEDS ON THE STOVE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
SWEET AND SPICY PUMPKIN SEED BRITTLE RECIPE | ALTON BROWN
From altonbrown.com
PUMPKIN SEED BRITTLE RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
RECIPE: PUMPKIN SEED BRITTLE \- RECIPELINK.COM
From recipelink.com
You'll also love