Food recipes
Peppery Pepita Brittle
Peppery Pepita Brittle Ingredients: butter, without salt seeds, pumpkin and squash seeds, whole, roasted, without salt salt, table spices, pepper, black spices, cumin seed spices, pepper, red or cayenne sugars, granul...
Peppery Pepita Brittle
Ingredients:
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, pepper, black
spices, cumin seed
spices, pepper, red or cayenne
sugars, granulated
syrups, corn, light
water, bottled, generic
leavening agents, baking soda
Directions:
1.
Melt butter in a small saucepan over medium heat.
Add pumpkinseed kernels and next 4 ingredients (through red pepper); cook 3 minutes, stirring frequently.
Set aside.2.
Combine sugar, corn syrup, and 1/4 cup water in a medium, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves.
Cook until a candy thermometer registers 335.
Remove pan from heat; add pumpkinseed mixture and baking soda.
Working quickly, spread mixture in a thin, even layer on a baking sheet lined with parchment paper; let stand until set.
Break into pieces.
Ingredients:
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, pepper, black
spices, cumin seed
spices, pepper, red or cayenne
sugars, granulated
syrups, corn, light
water, bottled, generic
leavening agents, baking soda
Directions:
1.
Melt butter in a small saucepan over medium heat.
Add pumpkinseed kernels and next 4 ingredients (through red pepper); cook 3 minutes, stirring frequently.
Set aside.2.
Combine sugar, corn syrup, and 1/4 cup water in a medium, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves.
Cook until a candy thermometer registers 335.
Remove pan from heat; add pumpkinseed mixture and baking soda.
Working quickly, spread mixture in a thin, even layer on a baking sheet lined with parchment paper; let stand until set.
Break into pieces.