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Pumpkin Seed Brittle

    1 cup sugar
    1/2 cup water
    1/8 teaspoon fine sea salt
    3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)

  Put a 24" by 12" sheet of parchment on a work surface and anchor
 corners with pieces of tape. Bring sugar, water, and sea salt to a
 boil in a 2-quart heavy saucepan over moderate heat, stirring until
 sugar is dissolved. Cook mixture, without stirring, washing down any
 sugar crystals from side of pan with a pastry brush dipped in cold
 water, until syrup registers 238F (soft-ball stage) on thermometer,
 12 to 14 minutes (sugar syrup will be colorless). Remove from heat
 and stir in seeds with a wooden spoon, then continue stirring until
 syrup crystallizes, 3 to 4 minutes.

  Return pan to moderate heat and cook, stirring constantly, until
 sugar melts completely (sugar will continue to dry and become grainy
 before melting) and turns a deep caramel color, 4 to 5 minutes more
 (seeds will be toasted). Carefully pour hot caramel mixture onto
 parchment and carefully cover with another sheet. Immediately roll
 out (between sheets of parchment) as thinly as possible with a
 rolling pin, pressing firmly. Remove top sheet of parchment and
 immediately cut brittle into pieces with a heavy knife or pizza
 wheel. Cool brittle completely, then peel paper from bottom.
 Alternately, break brittle into pieces once cool.