Halloween Pumpkin Seed Brittle
Our Brand Ambassador Neil talks us through this tasty Autumnal treat!
With Hallowe’en in full swing and the traditional Pumpkin Carving, we tend to have an excess of Pumpkin Seeds and they need not go to waste with this fantastic recipe. This recipe is simple, easy to make and everyone will want to try the results. You don’t have to limit yourselves to just Pumpkin Seeds, I added Pine Nuts to my recipe as a tweak. This will work just as well with many other combinations.
I have served this with “Honeycomb Crunch” Cornish Ice Cream, Pumpkin Seed Brittle placed on top and a few extra bits of Candied Orange Peel for the extra “Wow factor”.
I sincerely hope you enjoy making this and trying out the results with friends and family. Enjoy!
- 200g Pumpkin Seeds
- 200g White Granulated Sugar
- 155g Light Corn Syrup
- 115g Water
- 13g Room temperature Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1 tsp Angus & Oink “Meat Tinsel”
A Heavy Pan, 2 Baking Trays, Spatula, Scales, Thermometer, Glass Heatproof Bowl, 2 Forks
- Read through the recipe before you begin!
- Preheat your oven to 180°c, spread your Pumpkin Seeds in a single layer on a Baking Tray, and roast for a few minutes until you hear them popping. Do not worry, they are toasting just nicely! What you are aiming for is a light toasting with a slight crispness when you try them. Remove from the oven and switch off the heat.
- Take a Glass Heatproof Bowl and place it on your scales and ‘Zero’ the reading (we don’t need to know how much the Bowl weighs here).
- Carefully pour in 155g of Water (I use warm water from the Kettle) and then pour in 155g of Light Corn Syrup, give this a stir with your Spatula to mix it together.
- Your second Baking Tray will need to be greased up with Butter and placed to one side for later.
- Take a Heavy Pan (Cast Iron is good for this, the thicker the base, the better) and pour in the Water/Corn Syrup mixture and start to warm it through over a low to medium heat.
- Add the 200g of White Granulated Sugar to the contents of the pan and keep stirring to make sure that it all blends together.
- Check the temperature with your Thermometer, the mixture will start bubbling to a point where it no longer starts to be liquid as the temperature rises. Remember to keep stirring especially as the temperature is gradually increased, you are aiming for a temperature of 149°c.
- I do this in stages over around 2 minutes, if you are just under this temperature, you will get a softer mouthfeel, once you hit 149°c you will get a better ‘Crunch’ . When you achieve 149°c, remove from the heat.
- This next bit has to be done quickly!
- Add the Butter and stir in well, the volume will increase and go a beautiful tan colour.
- Now, add the Baking Soda and the mixture will puff up and remind you of a popular Honeycomb Bar!
- Then add the Vanilla Extract. Be very careful here, you are adding a cold liquid to a very hot mixture and spitting/popping may occur.
- Add your Pumpkin Seeds to the mixture, stir well - making sure they are all nicely coated.
- All of the above needs to be done as quickly and safely as possible.
- Pour the mixture to your pre-greased Baking tray and place it in the centre, and don’t be tempted to waste time here, move quickly.
- Take the 2 forks and ‘stretch’ out the mixture to the desired thickness and then dust it with “Meat Tinsel” whilst still hot and tacky, then allow to cool.
- This is the point where you may be tempted to try bits, it is deceptively Hot, trust me, wait at least an hour.
- Once cooled, remove from the tray and break up with a Rolling Pin and try a bit, try not to get too carried away with the ‘Sampling’ 😏.
- That's it, ready to serve! This will keep in an airtight container for a few days, but it didn't last that long in my house!