Pepita Brittle Raw Recipes

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CHEF JOHN'S PUMPKIN SEED BRITTLE



Chef John's Pumpkin Seed Brittle image

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

2 cups raw pumpkin seeds (pepitas)
1 ½ teaspoons coarse sea salt
2 cups white sugar
½ cup light corn syrup
2 tablespoons water
5 tablespoons unsalted butter
½ teaspoon baking soda

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

PEPITA BRITTLE



Pepita Brittle image

Source: Smitten Kitchen. The brittle can be stored at room temperature, in an airtight container, for up to two weeks. I like to separate the pieces between layers of parchment or waxed paper, as a little humidity can cause them to stick together.

Provided by Brookelynne26

Categories     Candy

Time 20m

Yield 24 serving(s)

Number Of Ingredients 7

nonstick cooking spray, for lining the tray
2 cups sugar
4 ounces butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 tablespoon coarse sea salt (use less if you're using salted butter)
1 1/2 cups , raw unroasted pepitas (they toast in the syrup)

Steps:

  • Line a 12×16x1/2-inch sheet baking pan with parchment paper and lightly coat it with vegetable spray or butter.
  • Put the sugar, butter, corn syrup, and 1/2 cup plus 2 tablespoons water to a large saucepan, and stir together until all the sugar is wet. Cook over high medium-high, but watch it carefully as it will foam up quite a bit and you might need to dial back the heat to medium until it begins to thicken.
  • Once the mixture turns a medium golden (takes at least 10 minutes) immediately remove from the heat, and carefully whisk in the baking soda followed by the salt (taking care, as the caramel will rise in the pan and bubble some more). Switch to a wooden or metal spoon, and fold in the pepitas or nuts.
  • Quickly pour the mixture onto the sheet pan, and spread it out over the pan using the back of the spoon before it starts to harden. Alternately, you can slide the parchment paper out of the baking pan and onto a counter, cover it with another sheet, and use a rolling pin, pressing down hard, to roll it out as flat and thin as you would like.
  • At this point you can either let it cool completely (pulling off the top sheet of parchment, if you use the rolling pin technique) and break it into bite-size pieces with the back of a knife or other blunt object or, while it is still fairly hot and pliable, cut it into a shape of your choice (I went for long, thinnish strips) and let the pieces cool, separated on parchment paper.

Nutrition Facts : Calories 111.8, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 347.1, Carbohydrate 20.3, Sugar 17.9

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