Pumpkin Seed Brittle

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!

Pumpkin-Seed Brittle

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

Servings 20
Calories 64 kcal

Ingredients

  • 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

Instructions

  1. Line a sheet pan with a Silpat or parchment paper.

  2. 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.

  3. 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.
Nutrition Facts
Pumpkin-Seed Brittle
Amount Per Serving
Calories 64 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 45mg2%
Potassium 26mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photo Maren Caruso

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