I am sitting here typing, window open, at the kitchen table, wondering how on earth a late-November day in Ohio could be anymore beautiful. Blue skies, bright sunshine, a few brilliant leaves still hanging on the trees, and bird chirping. Oh, and G is napping and R is at school. Life is good.
The added bonus to this afternoon is that I am nibbling, check that, devouring, this recipe. Don't have any pumpkin seeds laying around your kitchen? Use the traditional peanut for this recipe, or get wild and crazy and use cashews, pistachios (shelled first, please) or sunflower seeds.
Pumpkin Seed (or Peanut, etc) Brittle
1/2 cup white sugar
1/4 cup corn syrup
1/2 cup roasted pumpkin seeds (need a recipe to roast your seeds?)
1/2 teaspoon salt
1/2 teaspoon butter (or I used Earth Balance spread)
1 teaspoon vanilla
1/2 teaspoon baking soda
Combine the sugar and corn syrup in a glass pyrex and microwave for 1 minute on high. Stir, microwave for another minute on high.
Add the seeds or nuts, and microwave one additional minute on high. Stir. Add the salt, butter, and vanilla. Microwave one minute on high. Stir, repeat (see a pattern here?).
Add the baking soda and stir quickly. Pour onto a Silpat liner, waxed paper or a very well greased cookie sheet. Do not spread (you want the bubbles/slight form from the baking soda to stay intact and spread too much will flatten them), but rather tip the pan from side to side slightly to spread the mixture. Let cool, break into pieces.
If you want to expedite the cooling process, pop the tray in the freezer. Mine was cooled in about 20 minutes. Another 20 minutes later, and the brittle was almost gone.
Makes about 1 -1 1/2 cups broken brittle pieces.