Food recipes
Pumpkin Brittle Candy Recipe
Pumpkin Brittle Candy Recipe Ingredients: leavening agents, baking soda vanilla extract salt, table sugars, granulated syrups, corn, light butter, without salt seeds, pumpkin and squash seeds, whole, roasted, without...
Pumpkin Brittle Candy Recipe
Ingredients:
leavening agents, baking soda
vanilla extract
salt, table
sugars, granulated
syrups, corn, light
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Line a rimmed baking sheet with parchment paper and liberally grease it with vegetable oil.
In a small bowl, stir the baking soda in the vanilla to dissolve it; set aside.
Cook the sugar, 1/2 cup water, corn syrup, and butter in a medium saucepan over medium-high heat until the mixture boils, stirring occasionally, until it turns a deep amber and measures 335 degrees F to 340 degrees F on a candy thermometer, 8 to 12 minutes.
Remove the sugar mixture from the heat and carefully stir in the vanilla mixture and salt, being careful of any spattering.
Immediately stir in the pumpkin seeds and pour into the prepared pan, using a wooden spoon to spread and evenly fill the pan.
Let the brittle cool to room temperature, 20 to 30 minutes.
Gently twist the pan to release the brittle (if necessary, invert the pan on to a piece of clean parchment while tapping release it), then break it into large chunks.
Store in an airtight container at room temperature for up to 2 weeks.
Ingredients:
leavening agents, baking soda
vanilla extract
salt, table
sugars, granulated
syrups, corn, light
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Line a rimmed baking sheet with parchment paper and liberally grease it with vegetable oil.
In a small bowl, stir the baking soda in the vanilla to dissolve it; set aside.
Cook the sugar, 1/2 cup water, corn syrup, and butter in a medium saucepan over medium-high heat until the mixture boils, stirring occasionally, until it turns a deep amber and measures 335 degrees F to 340 degrees F on a candy thermometer, 8 to 12 minutes.
Remove the sugar mixture from the heat and carefully stir in the vanilla mixture and salt, being careful of any spattering.
Immediately stir in the pumpkin seeds and pour into the prepared pan, using a wooden spoon to spread and evenly fill the pan.
Let the brittle cool to room temperature, 20 to 30 minutes.
Gently twist the pan to release the brittle (if necessary, invert the pan on to a piece of clean parchment while tapping release it), then break it into large chunks.
Store in an airtight container at room temperature for up to 2 weeks.