I love this brittle. I’m not a huge fan of pumpkin seeds, but I like them a lot hulled and toasted (and in my granola).
There’s not a lot of steps in making brittle. Make a caramel. Add nuts and/or seeds, and that’s it. This one was pretty much trouble-free for me, considering my issues of late with baking soda (I bought a new box). The only tricky part is cooking the sugar – but I just watch it like a hawk and take it off the heat when it’s the right color and isn’t quite yet smoking.
I like my sugar cooked on the darker side, so I let it go pretty far, but not so much that it got overdone. It continues to darken and cook after it comes off the heat. I like the bit of cinnamon in the brittle, too. And the honey, of course. Anything with honey gets my vote.
For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.
- Toasted Pumpkin Seed Brittle (Baked Elements, p. 94)
Hooray for darker sugar, I usually prefer mine that way too. Brittle looks great Sheri!
Great job! Anything with honey gets my vote too! I went to a food show yesterday and came back with two new jars of honey.
The brittle looks perfect! It really does take a while to get comfortable cooking sugar; there’s like a 30-second window between just done and burnt.
I like the dark color of your brittle — my first batch was about this color, but was just the slightest bit burnt… I wish I had figured out a way to get this color and make it work! So pretty!
We really liked this, too. And, I agree – it is addictive – I think it’s the sweet/salty/crunchy combination! I gave half of it to my brother.
Beautiful!!
Very pretty! I was pleasantly surprised by the honey in this recipe.
Beautiful brittle! Looks shiny and delicious. :)