Friday, January 6, 2012

Honeycomb Brittle with Pumpkin Seeds and Salted Peanuts

ok, so Im not going to lie.
this stuff is kind of a pain in the tookus to make.
walk away for a minute and you've got a saucepan full of burnt sugar and your smoke alarm going off.
not pretty.

but do it right and you've got yourself some fancy-schmancy brittle.

what you'll need my little pepitas:

- 1 c. brown sugar
- 1/2 c. corn syrup
- dash of vanilla and salt
- 2 tsp. baking soda
- 1/2 c. roasted and salted pumpkin seeds
- 1 c. cocktail peanuts
(use any nuts you'd like, pecans would rock)

On a heavily greased cookie sheet, scatter your choice of nuts.
In large saucepan, stir together sugar, syrup, vanilla and salt to combine well.
Then cook over medium high heat to 300*F without stirring.
As soon (and I mean AS SOON as it reaches 300*, oh lawzy, I hope your thermometer is correct) remove from heat and whisk in the baking soda.
Its going to foam up, so don't freak out and start flingng words in my general direction that would make a sailor blush.
Immediately pour over nuts on a greased cookie sheet. (its not going to reach the edges, but will basically make a big oval-ish glob)
Let brittle cool and break into pieces.

big, huge nom
you probably won't even mess up two times before you get it right, like I did.


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