Perfect Pumpkin Seed Brittle
Halloween is almost here and the pumpkin season is well and truly in full swing, meaning there are lots of pumpkin seeds that need using up. Don't throw them away, I have the solution!
My pumpkin seed brittle is the ultimate snack and it's especially good as a halloween party sweet treat. The secret to my recipe is that I put a good pinch of salt in mine as I simply can't get enough of that salted caramel flavour and it really balances out the sweetness of the sugar. In terms of texture, it does what it says on the tin as in it is very brittle, but the pumpkin seeds also add another dimension of crunch to boot. Make this to share with friends or eat it as a tv snack and never waste the seeds from your pumpkins again!
Perfect Pumpkin Seed Brittle
Olive oil
100g pumpkin seeds, rinsed and all flesh removed
200g golden caster sugar
1 tsp sea salt flakes
Preheat the oven to 180C.
Spread the pumpkin seeds onto a baking tray in one layer, you may need two depending on the size of your trays, and drizzle over a tablespoon of olive oil. Roast in the oven for 10-15 minutes until golden brown and crisp. Transfer onto kitchen paper to absorb any excess oil.
In a large frying pan, sprinkle a layer of sugar and cook slowly until melted. Add more sugar, repeating until you have used up all the sugar. Cook until golden-brown, then remove from the heat, and add the salt and seeds mixing well. Pour onto baking parchment and leave until cold, then break up into shards.
My pumpkin seed brittle is the ultimate snack and it's especially good as a halloween party sweet treat. The secret to my recipe is that I put a good pinch of salt in mine as I simply can't get enough of that salted caramel flavour and it really balances out the sweetness of the sugar. In terms of texture, it does what it says on the tin as in it is very brittle, but the pumpkin seeds also add another dimension of crunch to boot. Make this to share with friends or eat it as a tv snack and never waste the seeds from your pumpkins again!
Perfect Pumpkin Seed Brittle
Olive oil
100g pumpkin seeds, rinsed and all flesh removed
200g golden caster sugar
1 tsp sea salt flakes
Preheat the oven to 180C.
Spread the pumpkin seeds onto a baking tray in one layer, you may need two depending on the size of your trays, and drizzle over a tablespoon of olive oil. Roast in the oven for 10-15 minutes until golden brown and crisp. Transfer onto kitchen paper to absorb any excess oil.
In a large frying pan, sprinkle a layer of sugar and cook slowly until melted. Add more sugar, repeating until you have used up all the sugar. Cook until golden-brown, then remove from the heat, and add the salt and seeds mixing well. Pour onto baking parchment and leave until cold, then break up into shards.
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