Pine Nut and Pumpkin Seed Brittle

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
30 min
Cook:
30 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 3 ounces (about 1/2 cup) pine nuts
  • 3 ounces (about 1/2 cup) hulled pumpkin seeds
  • 2 tablespoons vegetable oil
  • 2 1/2 cups sugar
  • 1 cup water
  • 6 tablespoons corn syrup
  • 4 ounces unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
Directions
  • Preheat the oven to 375 degrees F.

  • Place the pine nuts and pumpkin seeds on a sheet pan and place in the oven. Roast the nuts until golden, shaking the pan periodically to ensure even browning, about 10 minutes.

  • Line a large sheet pan with a silpat cover, or, with aluminum foil. Smooth out any wrinkles that form on the sheet pan, grease with the vegetable oil and set aside. In a large, heavy-bottomed saucepan, combine the sugar and water and bring to a boil, without stirring. Add the corn syrup and continue to boil the sugar, brushing down the sides of the saucepan with a brush that's been dipped in water to force down into the pan any crystallized sugar that forms on the walls of the pan.

  • When the sugar reaches 250 degrees F, gradually add the butter, but do not stir. Continue to cook the sugar until it starts to turn a light caramel color. Remove from the heat and add the salt and baking soda, stirring to distribute. Pour the sugar over the silpat and cover evenly, making a thin sheet over the silpat. While the sugar is still warm, sprinkle the pine nuts and pumpkin seeds over the candy. Allow to cool completely before breaking and serving.


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    This recipe is featured in:

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