Pumpkin Spiced + Sage Pumpkin Seed Brittle
I recently got promoted at work so I decided to treat myself a little. Treat yo'self two-thousand-eleven! Or more like two-thousand-seventeen! Guess what I bought. A juicer. Hahaha. Yep, that was my big treat. I've been wanting one for a while since I like to juice pretty often. Even though I was making it work with my blender and a nut milk bag, it's a friggin' mess so it's not ideal.
So a few Saturdays ago, I got up early and headed over to my favorite shopping center of all time, and walked into Williams-Sonoma right as they were unlocking the doors. I have to say, there is something so magical and peaceful about being in a store right as it opens. It was so relaxing and tranquil in there. Someone offered to make me an espresso when I walked in! I was already fully caffeinated so I passed but I appreciate the offer! As I moved further into the store, on the hunt for my juicer, I was overcome with the most heavenly scent. They had a cauldron full of fresh apple cider bubbling on the stove. Heavenly. I wandered over to the display of all the Fall treats and their spiced pumpkin seed brittle caught my eye. It sounded like a brilliant idea so I decided to come up with my own!
This brittle is buttery, crisp, and full of nutty toasted pumpkin seeds . I added plenty of warm and cozy pumpkin pie spices and dried sage for an unexpected earthy depth of flavor. It sounds a little weird but I promise you it's so good! It would be such a good treat to make for a Halloween party or even into Thanksgiving time to just have it out on a table for people to nosh on. This would also be a great treat to make someone as a gift because it keeps in an airtight container for a week. If the thought of bubbling hot sugar on the stove is a little daunting, I promise it's not as scary or difficult as it seems. The key is to just have a pot with a nice heavy bottom so the sugar doesn't scorch before it comes up to temperature and to have a candy thermometer. And DON'T leave the room while it's cooking., I've done that one too many times. Hope you make this and love it! Please let me know if you do!
Pumpkin Spiced + Sage Pumpkin Seed Brittle
makes about 2 pounds
2 c organic cane sugar
1 c light corn syrup
pinch of Himalayan pink salt
2 T grass-fed unsalted butter, room temperature
1/2 c water
2 c pumpkin seeds, unsalted and toasted
2 t vanilla extract
1/2 t baking soda
1 t pumpkin pie spice
1 t ground sage
flaky sea salt, for sprinkling on top
Combine the sugar, corn syrup, salt, and butter in a heavy-bottomed saucepan over medium heat. Stir gently with a wooden spoon just until the butter melts and sugar is incorporated into the corn syrup and water. Brush down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming if necessary.
When the mixture comes to a boil, attach a candy thermometer to the side of the saucepan and cook until mixture reaches 300 °F. This can take a few minutes but don't wander off! Keep a close eye on that thermometer because the temperature will shoot up real fast if you're not watching. Once the mixture comes to temperature, remove from heat, and working quickly, stir in the vanilla, baking soda, and spices. The mixture will foam up and sputter a bit when you add the vanilla and baking soda but it's all good. Once all the add-ins are incorporated, stir in the pumpkin seeds. Dump the mixture out on a silpat or parchment-lined baking sheet and spread out into an even layer. You could also forgo the parchment and silpat and just butter the pan itself thoroughly. Sprinkle with flaky sea salt. Allow to cool for an hour or so then snap into shards. Store into an airtight container for up to a week.
