For the October 28 posting date, we’re making a pumpkin seed brittle out of Elements. More cooked sugar, everyone! Is anyone planning on using fresh pumpkin seeds or adding chocolate to the brittle?
Toasted Pumpkin Seed Brittle
Yield: Approximately 2 pounds
2 tablespoons olive or canola oil
2 cups raw, hulled pumpkin seeds
2 1/2 teaspoons salt, divided
2 cups sugar
1/4 cup light corn syrup
2 tablespoons honey
3 ounces (3/4 stick) unsalted butter, cut into 1/2-inch cubes
3/4 teaspoon baking soda
1 teaspoon cinnamon
Line a baking sheet with two layers of paper towels.
Place the oil in a medium, heavy-bottomed skillet over medium-high heat. Swirl the pan a few times to make sure the oil is completely covering the bottom of the skillet. When the oil is hot, after 1 to 2 minutes, add the raw pumpkin seeds and toss with a large spoon until they just start to brown (you want them lightly toasted), about 2 minutes. (Alternatively, toast the seeds in a 350-degree-F oven by tossing them with 1 tablespoon of oil and spreading them in an even layer in a baking pan. Bake for 10 minutes, stir the seeds, and bake for another 10 minutes, or until lightly toasted.) Transfer the seeds to the prepared baking sheet, sprinkle with 1 teaspoon of the salt, and let them cool.
Place the cooled pumpkin seeds in a small bowl. Remove the paper towels and line the baking sheet with parchment paper. Lightly coat the parchment paper with nonstick cooking spray.
In a medium saucepan over very low heat, gently stir together 1⁄4 cup water, the sugar, corn syrup, and honey until the mixture is almost clear. Stir in the butter. Increase the heat to medium-high and continue gently stirring the mixture until it just begins to boil. Stop stirring and cook until the mixture is golden brown, 8 to 10 more minutes. Remove from the heat and gently stir in the baking soda, then the cinnamon and the remaining 11⁄2 teaspoons of salt. After the mixture has stopped bubbling vigorously (light bubbling is fine), stir in the pumpkin seeds. Pour the mixture onto the prepared baking sheet and use a lightly greased offset spatula to spread it out in an even layer. Allow the brittle to cool completely, at least 3 hours.
Break the brittle into pieces with a sharp knife or your hands. It can be stored at room temperature, between layers of parchment in an airtight container, for up to 1 week.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.