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
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.
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
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.)
ROASTED PUMPKIN SEED BRITTLE
Treat your guests with wonderful bars made with roasted pumpkin seeds - perfect dessert to serve at your next party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 72
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In medium bowl, toss pumpkin seeds and oil until coated. Spread evenly in ungreased 15x10x1-inch pan. Bake 9 to 10 minutes or until golden brown. In same bowl, mix warm pumpkin seeds, salt, paprika and allspice. Set aside.
- Grease 2 cookie sheets with butter. In 3-quart heavy saucepan, mix sugar, water and corn syrup. Cover; cook over medium heat 2 minutes. Cook uncovered over medium heat 25 to 30 minutes, stirring frequently, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Remove from heat. Add 2 tablespoons butter and the seasoned pumpkin seeds; stir until butter is melted. Immediately stir in baking soda.
- Pour mixture onto cookie sheets and quickly spread to 1/4 inch thick with buttered spatula. Cool completely. Break into pieces. Store tightly covered at room temperature.
Nutrition Facts : Calories 61, Carbohydrate 8 g, Fat 1/2, Fiber 1/2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg
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
Make and share this Pumpkin Seed Brittle recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a flat baking sheet with a non-stick baking mat or silpat.
- Place the sugar in a small, non-reactive metal pan. Cook over medium heat until caramelized in a deep amber color.
- Immediately add the butter, vanilla and Ancho, whisking continuously until completely emulsified and combined. Stir in the pumpkin seeds and spread onto prepared baking sheet. Allow to cool and then break into shards and use to garnish cupcakes.
Nutrition Facts : Calories 80.7, Fat 4.6, SaturatedFat 1.7, Cholesterol 5.1, Sodium 15.2, Carbohydrate 9.4, Fiber 0.2, Sugar 8.4, Protein 1.4
HARVEST SEED BRITTLE A.K.A. PUMPKIN SEED BRITTLE
This is the candy recipe people beat my door down for--and my stand-by holiday gift. You can customize it to fit you own tastes with many different mix-ins, but my favorite is pumpkin seeds. Don't be afraid of the candy-making process to try this one. It's really simple.
Provided by LindseyKay
Categories Candy
Time 15m
Yield 1 cookie-sheet's worth
Number Of Ingredients 12
Steps:
- Stir sugar, corn syrup and water in a heavy-bottomed saucepan with a candy thermometer, over high heat until sugar dissolves. Cook to 270 (it will take a while to get there, but you don't really need to stir it at this point. Just every now and again.).
- When the mixture hits 270, add the pumpkin seeds (or other seeds) and start stirring. Keep stirring until you reach 290 (hard crack stage.) The temperature will fall but will rebound pretty quickly. Some of the seeds will pop, and they and the syrup will get amber-colored and develop a lovely toasty smell.
- Turn off the heat when it reaches 290, and add the baking soda and butter. Stir furiously while the mixture foams up (only a few seconds.)
- Quickly pour it into the prepared parchment paper and smooth it out with the spatula.
- Either let cool completely and break into pieces, or let semi-harden and cut into strips/triangles with a pizza cutter.
Nutrition Facts : Calories 4413.4, Fat 173.3, SaturatedFat 53.1, Cholesterol 122.1, Sodium 2789.2, Carbohydrate 711, Fiber 10.8, Sugar 493.7, Protein 68.2
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.
More about "pumpkin seed brittle recipes"
PUMPKIN SEED BRITTLE | FOOD | CBC PARENTS
From cbc.ca
Estimated Reading Time 1 min
PUMPKIN SEED BRITTLE (PEPITA BRITTLE) RECIPE - THE …
From thespruceeats.com
PUMPKIN SEED BRITTLE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
PUMPKIN SEED BRITTLE | GOOD LIFE EATS
From goodlifeeats.com
TOASTED PUMPKIN-SEED BRITTLE | FOODLAND ONTARIO
From ontario.ca
PUMPKIN SEED BRITTLE RECIPE - COUNTRY LIVING
From countryliving.com
PUMPKIN SEED BRITTLE RECIPE: EASY HOMEMADE FALL CANDY
From momfoodie.com
PUMPKIN SEED BRITTLE | REDPATH SUGAR
From redpathsugar.com
PUMPKIN SEED BRITTLE - BROWN EYED BAKER
From browneyedbaker.com
DIABLO PUMPKIN SEED BRITTLE RECIPE | THE HEARTY BOYS | FOOD …
From foodnetwork.com
Author The Hearty BoysSteps 4Difficulty Advanced
PUMPKIN SEED BRITTLE RECIPE - VICKI WELLS | FOOD & WINE
From foodandwine.com
PUMPKIN SEED BRITTLE - GLUTEN FREE RECIPES
From fooddiez.com
CINNAMON PUMPKIN SEED BRITTLE RECIPE | MYRECIPES
From myrecipes.com
PUMPKINSEED BRITTLE - NORTH/SOUTH FOOD
From northsouthfood.com
SUNFLOWER & PUMPKIN SEED HONEY BRITTLE - BE STILL FARMS- REAL, …
From be-still-farms.com
PUMPKIN SEED BRITTLE | RECIPESTY
From recipesty.com
CINNAMON PUMPKIN SEED BRITTLE FROM LANA’S COOKING
From lanascooking.com
PUMPKIN SEED BRITTLE | SAVEUR
From saveur.com
PUMPKIN SEED BRITTLE RECIPE - MY FRUGAL HOME
From myfrugalhome.com
HOW TO MAKE SPICY PUMPKIN-SEED BRITTLE | TASTING TABLE RECIPE
From tastingtable.com
SUPER SEED BRITTLE (HEALTHY!) - STEPHANIE KAY NUTRITION
From kaynutrition.com
GLUTEN AND DAIRY FREE PUMPKIN SEED BRITTLE - NIKKI'S PLATE
From nikkisplate.com
PUMPKIN SEED BRITTLE - GLUTEN FREE RECIPES
From fooddiez.com
VEGAN PUMPKIN SEED BRITTLE PERFECT FOR HALLOWEEN | RECIPE FOR A …
From recipeforaparty.com
PUMPKIN SEED AND SESAME BRITTLE - RECIPES | FOOBY.CH
From fooby.ch
PUMPKIN SEED BRITTLE - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
PUMPKIN SEED BRITTLE RECIPE | HEALTHY AND DELICIOUS | NOW
From nowfoods.ca
SPICED MAPLE PUMPKIN SEED BRITTLE - SO TASTY! - THECOOKFUL
From thecookful.com
PUMPKIN SEED BRITTLE – LA TOURANGELLE
From latourangelle.com
PUMPKIN SEED BRITTLE | THE LEAF NUTRISYSTEM BLOG
From leaf.nutrisystem.com
SPICED PUMPKIN SEED BRITTLE • BASTE CUT FOLD
From bastecutfold.com
SPICED PUMPKIN SEED BRITTLE | DESSERT RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
BEST PUMPKIN SEED BRITTLE RECIPES | HALLOWEEN | FOOD …
From foodnetwork.ca
35+ RECIPES WITH PUMPKIN SEEDS | MYRECIPES
From myrecipes.com
PUMPKIN SEED BRITTLE - ANNA VOCINO
From annavocino.com
PUMPKIN SEED BRITTLE RECIPE | HEALTHY AND DELICIOUS | NOW
From nowfoods.com
PUMPKIN SEED BRITTLE - GREATIST
From greatist.com
You'll also love