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
PEPITA BRITTLE
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
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
More about "pepita brittle raw recipes"
PEPITA BRITTLE - PATI JINICH
From patijinich.com
- Heat a medium skillet over medium-low heat. Add the pumpkin seeds and let them toast, slightly, until they start making popping sounds and have begun to darken, 3 to 4 minutes. Scrape onto a bowl and let cool.
- In a medium saucepan set over medium-low heat, combine the water, brown sugar, granulated sugar, piloncillo and corn syrup. Stir with a wooden spoon or spatula until the sugars dissolve. After 15 minutes or so, the mixture will have achieved a very thick syrup consistency and will be actively bubbling. Check with a candy thermometer to make sure it reaches 290 degrees Fahrenheit (but no more than 300 degrees), or the sugar is at “punto de bola” or “hard crack” stage, then, turn off the heat.
- Now you have to move fast: Grease a spatula with vegetable oil. Remove the saucepan from the heat, add the baking soda, the remaining butter, and the pumpkin seeds, and quickly stir as fast as you can. The mixture will be bubbling for a few seconds. Stir well and immediately scrape the mixture onto the buttered baking sheet, as it hardens incredibly fast. Spread evenly with the greased spatula to about 1/4" thickness. Sprinkle salt on top if desired.
4 INGREDIENT PEPITA BRITTLE | MARY DISOMMA - MARY'S DELISHES LLC
From marydisomma.com
PEPITA BRITTLE - URBAN COTTAGE LIFE
From urbancottagelife.com
PUMPKIN SEED BRITTLE - BASTE CUT FOLD
From bastecutfold.com
PEPITA BRITTLE - CHOLULA
From cholula.com
PUMPKIN SEED BRITTLE (PEPITA BRITTLE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST PEPITA BRITTLE RECIPES - YUMMLY
From yummly.com
HORMONE BALANCING PEPITA BRITTLE (VEGAN & DAIRY-FREE)
From atelizabethstable.com
PEPITA BRITTLE – RIEGL PALATE
From rieglpalate.com
PEPITA BRITTLE (RAW) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
PEPITA BRITTLE - SMITTEN KITCHEN
From smittenkitchen.com
EASY PUMPKIN SEED (PEPITA) BRITTLE - THE YUMMY LIFE
From theyummylife.com
PEPITA BRITTLE RECIPE | CHOLULA
From cholula.com
SPICY PEPITA BRITTLE - LEITE'S CULINARIA
From leitesculinaria.com
EASY PUMPKIN SEED (PEPITA) BRITTLE (HOW TO MAKE)
From themoderndaycottage.com
PEPITA BRITTLE RECIPE - PAULA DEEN
From pauladeen.com
PEPITA BRITTLE WITH CORIANDER AND SEASAME SEEDS
From thegorgeousspiceco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love