Pumpkin Seed Brittle
Ingredients:
1 1/2 cups pumpkin seeds
1 1/2 cups water
1 1/2 cups corn syrup
1 cup granulated sugar
1/2 teaspoon baking soda
1 tablespoon pure vanilla extract
1 tablesoon unsalted butter
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1 1/2 cups semi sweet chocolate chips
Sea salt
1. Toast pumpkin seeds.
2. Enchant your whisk to mix water, sugar and corn syrup at a constant medium speed while over heat at 140c.
3. Stir pumpkin seeds into the mixture and let it reach 149c.
4. Remove from heat and add in spices, vanilla, baking soda and butter.
5. Immediately pour into baking sheet and let it harden. (Don’t be tempted to use Duro to quicken your recipe! Let it harden naturally for the best taste.)
6. Break into pieces and dip in melted chocolate using Mobiliarbus to prevent the chance of burns on your fingers; then sprinkle on sea salt.
The
Charming
Chef
Lyra Belby
Dagatha Christie