Assuming your dental work can handle it, try this brittle with Gouda or Edam cheese and a glass of off-dry Riesling.
Do so, and you’ll have a dessert or snack treat that’s crunchy, creamy, spicy and sweet.
This recipe is courtesy of the Wisconsin Milk Marketing Board.
SPICY PUMPKIN SEED BRITTLE
- 1½ tsp. baking soda
- 2 Tbsp. butter, melted
- 1½ cups sugar
- ¾ cup water
- ¼ tsp. fine-grained sea salt
- ¾ cup (4-oz.) hulled spicy roasted pumpkin seeds (“pepitas”)
- 1 tsp. red pepper flakes
- ¼ tsp. cayenne pepper
- Stir together baking soda and melted butter, and set aside.
- Line a cookie sheet with parchment paper, and set aside a second sheet of the same size. Butter parchment on one side.
- Combine sugar, water and salt in a heavy 2-quart saucepan. Bring to a low boil.
- Reduce heat to medium-low, and wash down any sugar crystals on sides of pan with a pastry brush dipped in cold water.
- Simmer syrup 10 to 12 minutes, until it reaches 240 degrees F.
- Remove from heat. With a wooden spoon, add pumpkin seeds, red pepper flakes and cayenne pepper.
- While stirring, return pan to medium-low heat. Melt again until mixture turns amber brown and reaches 290 degrees F.
- Remove from heat, and stir in butter-baking soda mixture with wooden spoon.
- Pour mixture onto prepared cookie sheet. Cover with second parchment sheet.
- Press the mixture with a rolling pin to ¼-inch thick. Remove top layer of parchment.
- Cool completely. Crack brittle. Store between layers of parchment in a sealed container for up to two weeks.