Food recipes
Pumpkin Seed Brittle With Sea Salt
Pumpkin Seed Brittle With Sea Salt Ingredients: sugars, granulated syrups, corn, light water, bottled, generic butter, without salt seeds, pumpkin and squash seeds, whole, roasted, without salt leavening agents, bakin...
Pumpkin Seed Brittle With Sea Salt
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
leavening agents, baking soda
salt, table
Directions:
Butter 2 (15x10x1-inch) baking pans; set aside.
Combine sugar, corn syrup and water in 4-quart heavy saucepan.
Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.
Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280F, or small amount of mixture dropped into ice water forms hard but pliable strand.
Stir in pumpkin seeds; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305F or small amount of mixture dropped into ice water forms hard brittle strand.
Remove from heat; stir in baking soda.
Pour mixture immediately into prepared pans; spread evenly to about 1/4-inch thickness.
Cool 5 minutes; sprinkle with sea salt.
Cool completely.
Break into pieces.
Store in container with tight-fitting lid.
Ingredients:
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
leavening agents, baking soda
salt, table
Directions:
Butter 2 (15x10x1-inch) baking pans; set aside.
Combine sugar, corn syrup and water in 4-quart heavy saucepan.
Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.
Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280F, or small amount of mixture dropped into ice water forms hard but pliable strand.
Stir in pumpkin seeds; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305F or small amount of mixture dropped into ice water forms hard brittle strand.
Remove from heat; stir in baking soda.
Pour mixture immediately into prepared pans; spread evenly to about 1/4-inch thickness.
Cool 5 minutes; sprinkle with sea salt.
Cool completely.
Break into pieces.
Store in container with tight-fitting lid.