Up until the second week of December, I always feel so organized…. Then, before I know it – the blues creep in and the Holidays are right here… right now! Have I forgotten someone? What if friends stop by unexpectedly?
Here’s an easy & quick idea to give when visiting family or friends and use up any leftover pumpkin seeds.
A welcome change from nuts, these treats are addictive!
Certainly pumpkin seeds may be purchased, but if you have any leftover from your garden pumpkins – extract and rinse all the membrane from them. Pat between paper towels and let them dry. A gift from the garden sure to please…
Spiced Pumpkin Brittle with Truffle Salt
As always read through the recipe and have all your ingredients pre-measured before you begin!.
- Vegetable-oil spray or 1 teaspoon butter, for lining the tray
- 2 cups sugar
- 4 ounces (1 stick) unsalted butter
- ½ cup plus 2 tablespoons water
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons coarse Truffle Sea Salt (regular Coarse Sea Salt will work fine)
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon cardamom
- 1 1/2 cups of raw, raw pumpkin seeds (they toast in the syrup)
Equipment and prep:
-Line a 12x16x1/2-inch baking pan with parchment paper larger than pan, and lightly coat it with vegetable spray or butter.
-Additional sheet of parchment standing by and counter space to transfer the brittle.
-Kitchen scissors if cutting into strips
-Measure all ingredients ahead of time as you will be working quickly.
-Mix salt, cinnamon, ginger, nutmeg, cloves & cardamom together.
Let’s heat things up!
Put the sugar, butter, corn syrup, and ½ cup plus 2 tablespoons water in 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.
Set timer for 10 minutes.
Once the mixture turns a medium golden to dark amber.
Remove from the heat, and carefully whisk in the baking soda followed by the salt mixed with spices, (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 pumpkin seeds.
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, thin strips) and let the pieces cool, separated on parchment paper.
The brittle can be stored at room temperature, in an airtight container, for up to two weeks. If separated between layers of parchment or waxed paper, as a little humidity can cause them to stick together.
Note: I have adapted liberally from Karen Demasco of Craft and Craftbar via NYMag.com , Wednesday Chef, and Smitten Kitchen. Adding the notes of truffle salt and seasonal spices to give another layer of flavor to an already fine recipe.
Enjoy – living the EntwinedLife