Pumpkin Seed Brittle

Four forks for the outcome - delicious! Only two forks for the quality of the directions. First, this recipe is not for newbies. If you're not familiar with the weird and wonderful chemistry of cooking sugar, this is not the recipe for you. Second, even if you're very familiar with caramel, please read the reviews! The recipe is way off in terms of timing, from the addition of the seeds, and doesn't begin to describe the stages the mixture goes through before it turns into wonderful brittle. This was unique. And lastly, dress appropriately! Between the stirring and the pot of hot sugar, this is warm work, so dress for the occasion and use your best pot holders!

• DianeSauce

• Evanston, IL

• 12/18/2014

Turned out pretty good. Added 1/8 teaspoon cinnamon and 1/8 teaspoon chipotle powder for a kick. Turned out well.

• rosebeez

• Illinois

• 12/7/2014

Oops. Should have rated 4 stars....

• nmgault

• 10/19/2013

Made Amanda's recipe. It was amazing. Will make again and again.

• nmgault

• Encinitas, CA

• 10/19/2013

The general recipe is very good. I would have given 4 stars if the author had been more accurate in their time estimates and more descriptive as to what's happening when...otherwise, a wonderful recipe! I pan roasted my seeds first in 1 tbsp of canola with sea salt... It took 7-8 minutes to reach 238F on low-med heat, and about 7-8 minutes after adding the seeds and reheating to begin to become grainy, and another 7-10 to caramelize...which happens quickly...I sprinkled some sea coarse salt on the cooling brittle, and then began to cut it a minute later...you're scoring it really...It's incredibly hot, so put it on something that can take the heat. I shifted mine to oven racks(parchment paper worked fine for me, but you'll need to add another sheet underneath after scoring it if you plan to transfer it).

• billbrout

• Amherst,MA

• 12/26/2012

This is more for a chard of decoration on a dessert. Not really tasty enough to eat as candy in my opinion. I wish I hadn't doubled it as I ended up throwing it away. It doesn't keep in tupperware overnight. It got sticky.

• jlbabione

• Cave Springs, AR

• 12/16/2012

After much reading of reviews and deep-thinking the chemistry of sugar, here's my contribution. It worked perfectly and was very pleasing to both eye and palate. 1 cup sugar; 1/4 cup water; 1/4 cup light corn syrup; 3/4 tsp. fine sea salt, divided; 3/4 cup raw green (hulled) pumpkin seeds; 1/4 cup sesame seeds; cayenne, pasilla chile powder, cinnamon to taste. Toast the seeds in a heavy cast iron skillet with a very small amount of oil ... maybe 1/2 a tablespoon. Season them with 1/2 tsp. fine sea salt plus remaining spices to taste. I found it took well over 1/2 teaspoon EACH cayenne and pasilla chile to get to medium warm in terms of spice profile, and somewhat less cinnamon to add a note of complexity.. Keep in mind you're going to mix the whole business with hot caramel, so you need a bolder profile than you might otherwise go for. When pleasantly toasted (but not burnt) remove from hot pan to stop the cooking promptly. I put them on a flexible cutting mat because it's easy to funnel the seeds into the caramel later. Mix the sugar, water, corn syrup and remaining 1/4 tsp. salt in a 2 quart heavy saucepan just until blended. Cook over moderate heat until it turns the shade of caramel you prefer. Stop before it gets too dark or it might taste burnt. Be patient. Don't stir it, although you can swirl it in the pan occasionally if you need something to do. Watch it carefully as it darkens more quickly toward the end. When ready take the pot off the flame, and stir the seeds into the caramel quickly, as it will start to set very fast. Pour out onto a Silpat lined baking sheet and quickly spread with a high-heat silicone spatula so the mass achieves an even thickness. Allow to cool thoroughly, peel off the Silpat, and break between sheets of parchment by hitting it with your rolling pin or kitchen hammer. The recipe doubles well. Not brave enough to triple as the mass would be hard to control.

• amandaburton

• Oakland, CA

• 11/25/2012

阅读评论……谢谢你之前的评论者们像我would have tossed this in the garbage thinking I had done it wrong. 2 major points to know: A) PRACTICE PATIENCE; B) less is more. I tripled the recipe, but only used a 5-qt pan. Based on depth, it took FOREVER. Took about 20 minutes to get to soft boil. Then when I hit the sandy mess once back on the heat, I was absolutely positive I had messed it up, but as I had nothing to lose, I kept it on the heat. After close to 1 1/2 hours, it did indeed remelt. It is delicious BUT I had way too much to roll out thin quickly, thus a thick yummy brittle. Lesson learned. Next time, I would only double the recipe and at that, I will use my heavy duty 8-qt saucepan so thin layer with even heat distribution, thus faster cooking.

• Anonymous

• Washington, D.C.

• 10/29/2012

These really look good. I am going to make these this weekend.

• Anonymous

• Boise, ID

• 10/23/2012

I doubled the recipe and added extra pumpkin seeds (2 cups instead of 1.5 cups). While it was cooking it didn't look like there would be enough caramel for all those seeds, but the end result was a super delicious, high seed density brittle that my friends and I could not stop eating! It does take longer than 4 minutes for the sugar to melt again, as noted by other reviewers, but aside from all that stirring this recipe was quite easy. Be sure to let the brittle cool before peeling off the parchment paper; the first time we made this we ended up losing a lot to the paper pulling it off prematurely. I will definitely make this again and again.

• Anonymous

• berkeley, ca

• 6/4/2012

This was a big hit at Thanksgiving and decided to make it again for Christmas. As other reviewers state, it takes longer than what is written, and is a bit of a process, but it is well worth it. Everyone loved it. I didn't have a candy thermometer, but was still able to make it successfully. I added a pinch of cayenne pepper and cinnamon like others suggested as well.

• XClaudine

• Levittown, NY

• 12/23/2011

This is an adventure without a candy thermometer. (I broke mine during the process.) However, the brittle turned out excellent. The dry, grainy stage does last a lot longer than the recipe states. Persevere past that and you will have success. I doubled the batch and it worked well. I only had one Silpat, and it was a lot easier to use than the parchment, which I used for the other batch. Good luck.

• BCcook

• BC, Canada

• 12/21/2011

This was AWESOME!! I blistered my hand stirring (my skin is sensitive!), but it was so worth it!! I added a little cinnamon and cake spice and ginger, but the flavor was delish! I TOO thought I ruined it when after 4 minutes of stirring after adding the seeds...it completely when to sugar...but then I kept stirring and after another 5 minutes, it caramelized again. Don't give up at the end!! It took 10-12 minutes, but the end result was fantastic! This may be a new staple in our home since my son had food allergies to nuts, milk and egg. He LOVES this:)

• adesider

• Pittsburgh, PA

• 10/26/2011

Here's what I did, and it turned out awesome: Pre-toast the 3/4 cup seeds in a skillet with a little oil over med-low heat, then toss in 1/2 tsp sea salt and 1/8 tsp cayenne pepper. Cook the sugar, water, and salt, stirring until dissolved, then let it sit over medium heat until it turns golden brown (not too dark or it will taste burned). Remove from the heat and stir in the seeds, then spread over a silpat and let cool. Break into pieces and enjoy! I also recommend doubling the recipe, as this alone doesn't make very much.

• kgrote

• Longview, WA

• 10/15/2011

I made the modifications in proportion that another reviewer made, and I doubled it-- 3 cups sugar, 1 1/3 cup water, 2 cups pumpkin seeds, plus salt, a bit of cinnamon, cayenne, and just a pinch of orange zest. I was glad to have the information that the mixture would become grainy again, and that it would take significantly longer to caramelize, because I had made hazelnut brittle for Christmas, and thinking that I had ruined it when it got grainy, turned it out into candy clusters... and this time, while waiting for the mixture to really melt, I thought I'd burnt it. (I used unbleached evaporated cane crystals, so it was pretty dark the whole time.) As apprehensive as I was about this whole endeavor, I am thrilled to say that it came out perfect. The cinnamon, cayenne, and orange were totally lost in the deep molasses-like flavor of the brittle itself, but that's ok. I could always increase that from pinches to dashes next time, if I wanted a more unique flavor, but this is pretty amazing as is. Be patient with this one, and be CAREFUL. I used my dehydrator sheets, having neither parchment nor silpats, and you know what? As solid as they look, they're apparently mesh. Oops. Hot melted sugar seeped through the pores (only in one spot, thankfully), and I now have a beautiful little blister. The sheets peeled off nicely, however, and the candy that stuck to the top layer would be great for a lighter garnish to a flan, pots de creme, or other spoon dessert. Make this, love it, and pass it on!

• Anonymous

• Tempe, AZ

• 7/31/2011