Friday, January 25, 2019
Flashback Friday - Pumpkin Seed Brittle
Why pumpkin seeds? Because my dear brother has nut allergies, but can eat seeds. I searched the Interwebs for a fairly simple recipe and came up with this one at Food 52. I didn't have enough allspice on hand, so rewrote the recipe using the amount I used. I also added a bit of cayenne pepper, for a nice kick.
A few days after Christmas, my Dad called and said, "What is this stuff I am eating? It's crunchy and spicy and like heaven in my mouth!" So apparently my alterations were a hit with the parental unit. I thought it was pretty fabulous, myself.
If you try it, don't skimp on the salt.
Pumpkin Seed Brittle (adapted from Food 52)
1 cup shelled pumpkin seeds
1 1/2 teaspoon cinnamon
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
Kosher or sea salt
Pour the pumpkin seeds into a dry skillet. Turn the heat on to medium-high and toast seeds, shaking pan frequently, until seeds have started to turn from greenish to brownish and are plump. Remove from heat and pour seeds on a plate to cool.
Measure out the spices and toss with cooled pumpkin seeds.
Combine butter, sugar, and maple syrup in a saucepan over medium heat. Using a candy thermometer, boil mixture until it reaches 280°F. Carefully pour in seeds and spices and stir. The mixture may clump up a bit but keep stirring until it smooths out. Continue cooking over medium heat until the thermometer reads 300°F. If the mixture smells like it's burning before it reaches 300°, remove from heat anyway.
Once the candy has reached 300° (or smells like its burning!), pour onto a Silpat-covered cookie sheet and spread out to a thickness of about 1/8" - 1/4". Sprinkle with sea salt while it's still warm.
When completely cook, break into pieces. Store at room temperature in tightly covered containers for a week or two.
Posted on Minxeats.com.