Pumpkin Seed Brittle
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1 cup fresh pumpkin seeds rinsed well, dried and toasted
For the record, I burnt my brittle (that amber colour shouldn't be so dark) when I remembered I should be taking pictures while I made this and ran to get my camera. Sugar heats slowly at first, and then (much like oil) it can skyrocket in temperature so you really need to keep an eye on it.
Martha Stewart would disapprove. Yetch still loved every piece of it.
1. Butter a baking sheet and set aside.
2. Melt 1/4 cup butter in a saucepan over medium heat.
3. Stir in honey and sugar. Bring to a boil.
4. Cook, without stirring, until colour is medium amber (think toffee colour). The candy thermometer will register 280 degrees.
If you look at the picture (left), I went for my camera at about 240 when it was still toffee colour (about 4 minutes in) and got back to a temp spiked over 280 and climbing. Watch your colour!
5. Stir in pumpkin seeds and cook until temp reaches 300 degrees (I'm not convinced this temperature is necessary, but the original recipe asks for it).
6. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
I found using the buttered baking sheet gave the underside of the brittle a slightly greasy feeling. I think next time I will be using a non-stick silicone baking mat. I'll let you know how that goes.
And in case you've never toasted your own pumpkin seeds before, let me give you some tips. You need to make sure you clean and dry them well (I wash them in a mesh colander and then use paper towels to dry them out). Some recipes will tell you to toast them on high heat but I've had much better results with a low oven of 300F for about 30 minutes. You can actually turn the oven off and leave them in there for another 30 minutes or so (just check on them).