The Frost is on the Pumpkin
So why not make some Pumpkin Seed Brittle.
1/4 cup (1/2 stick) butter, plus more for baking sheet
1/2 cup packed light-brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried and toasted
Special Equipment: candy thermometer
1. Butter an 11-by-17- inch rimmed baking sheet; set aside.
2.Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Clip candy thermometer to the side of the pan, making sure the bulb is not touching the bottom. Cook, without stirring, until mixture is medium amber and thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Continue to cook until mixture reaches 300 degrees, about 2 more minutes. Remove from heat. Pay close attention to the temperature as mixture will scorch or burn easily. Let someone else answer the phone or the door.
3. Carefully pour onto prepared baking sheet, scraping the pan. Spread as thinly as possible with a metal spatula coated with vegetable oil cooking spray. Let cool completely. Break into pieces and eat as is or serve broken over ice cream. Pumpkin ice cream is a seasonal flavor available at this time of year. The brittle goes well with it. Check your local grocery store.
NOTE: Cooking times are approximate and color is subjective, so please go by the candy thermometer when using this recipe.
Pumpkin Seeds: The seeds from any pumpkin can be used, but the shells of seeds from pie pumpkins are not as tough as larger ones and you may prefer them. Clean all the gook off the seeds, rinse and drain them thoroughly in a colander and dry on paper towels. Toss them lightly with peanut oil and salt (if desired), and toast, in a single layer on a cookie sheet in a 350 degree oven for 10-15 minutes, until lightly flecked with brown. Shake the pan occasionally to prevent sticking. Make extra, because they're good to eat just by themselves.
CAUTION: This mixture is EXTREMELY dangerous. It's HOT! You have the culinary equivalent of napalm on your stove. BE CAREFUL!!! If you get any on you, it will burn and it sticks!! So be extra cautious. I'd feel awful if you burned yourself making one of my recipes. No, pastry chefs do not get hazard pay. We get to eat our mistakes.
1/4 cup (1/2 stick) butter, plus more for baking sheet
1/2 cup packed light-brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried and toasted
Special Equipment: candy thermometer
1. Butter an 11-by-17- inch rimmed baking sheet; set aside.
2.Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Clip candy thermometer to the side of the pan, making sure the bulb is not touching the bottom. Cook, without stirring, until mixture is medium amber and thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Continue to cook until mixture reaches 300 degrees, about 2 more minutes. Remove from heat. Pay close attention to the temperature as mixture will scorch or burn easily. Let someone else answer the phone or the door.
3. Carefully pour onto prepared baking sheet, scraping the pan. Spread as thinly as possible with a metal spatula coated with vegetable oil cooking spray. Let cool completely. Break into pieces and eat as is or serve broken over ice cream. Pumpkin ice cream is a seasonal flavor available at this time of year. The brittle goes well with it. Check your local grocery store.
NOTE: Cooking times are approximate and color is subjective, so please go by the candy thermometer when using this recipe.
Pumpkin Seeds: The seeds from any pumpkin can be used, but the shells of seeds from pie pumpkins are not as tough as larger ones and you may prefer them. Clean all the gook off the seeds, rinse and drain them thoroughly in a colander and dry on paper towels. Toss them lightly with peanut oil and salt (if desired), and toast, in a single layer on a cookie sheet in a 350 degree oven for 10-15 minutes, until lightly flecked with brown. Shake the pan occasionally to prevent sticking. Make extra, because they're good to eat just by themselves.
CAUTION: This mixture is EXTREMELY dangerous. It's HOT! You have the culinary equivalent of napalm on your stove. BE CAREFUL!!! If you get any on you, it will burn and it sticks!! So be extra cautious. I'd feel awful if you burned yourself making one of my recipes. No, pastry chefs do not get hazard pay. We get to eat our mistakes.