Gluten free brittle is easy to make and wonderful to eat solo, gift, or use as a topping (try it with our insane gluten free butterscotch recipe). Make it with or without pumpkin seeds. You could substitute any seeds you want, add cacao nibs or peanuts, or skip the additions and get a straight brittle. Whatever you do, it’s ALL good!
MAKES ONE 10 BY 16-INCH SHEET OF BRITTLE This crunchy-munchy garnish for Scott Warner’s Best Butterscotch Pudding, Period (available on gffmag.com) easily stands alone as a sweet treat or pretty gift, especially when its backside is painted with melted choco- late and sprinkled with sea salt
- 1 cup sugar
- 1/4 cup gluten-free beer
- 1/8 cup corn syrup
- 1/4 teaspoon kosher salt
- 1 cup toasted pumpkin seeds
- 1-1/4 teaspoon unsalted butter
- 1/4 teaspoon baking soda
Line a sheet pan with a Silpat or parchment paper.
In a heavy saucepan, stir the sugar, beer, corn syrup, and salt together. Bring to a boil and cook, undisturbed, occasionally washing down sugar crystals from the sides of the pan with a wet brush. When the sugar starts to color around the edges, swirl the pan to even out the color and continue to cook until the mixture is medium amber. Immediately remove the pan from the heat.
Stir in the pumpkin seeds and butter. Wait a few seconds for most of the butter to melt and then stir in the baking soda. The mixture will foam up. Stir again and quickly pour the mixture onto the prepared pan, spreading it out and flattening it as much as possible with a large spoon. Cool completely, and then break into shards as desired.
Photo Maren Caruso