Pumpkin Seed Beer Brittle Recipes

PUMPKIN SEED BRITTLE

Steps:

• Line a baking sheet with parchment paper or a silicone mat.
• Combine sugar, water, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until sugar has dissolved and turned a golden brown color. Immediately add pumpkin seeds and mix well to coat with the caramelized sugar.
• Spread the very hot pumpkin seed mix thinly onto the prepared baking sheet. Let cool to room temperature. Break or cut into bite-sized pieces. Store in an airtight container in a cool place or in the refrigerator.

PUMPKIN SEED BEER BRITTLE

Steps:

• Heat the vegetable oil in a skillet over medium heat, and cook and stir the pumpkin seeds until they have browned, about 10 minutes. Transfer into a bowl, and mix with cinnamon and cayenne pepper. Set aside. Butter a jellyroll pan, and set aside near the stove.
• Butter a jellyroll pan, and set aside near the stove.
• Combine the sugar and beer in a 2-quart saucepan over medium heat. Stir until the mixture boils and the sugar has dissolved. Continue to cook, stirring frequently, until the temperature measured by a candy thermometer reaches 300 degrees F (150 degrees C), about 40 minutes. When the candy reaches the correct temperature (hard crack) it will form brittle strings when dripped into ice water.
• Remove the candy from the heat, and quickly stir in the pumpkin seeds. Pour the candy carefully into the prepared jellyroll pan to form a thin layer; allow to cool. Break the candy into bite-size pieces once cool. Store in an airtight container.

DARK CHOCOLATE PUMPKIN SEED PEANUT BRITTLE

Steps:

• Coat a baking sheet with nonstick cooking spray.
• Place the butter, baking soda and kosher salt in a small bowl and place next to the stove. Combine the peanuts, pumpkin seeds and wheat germ in a medium bowl, and place next to the stove.
• Combine 3/4 cup water, the sugar and corn syrup in a large pot set over high heat. Attach a candy thermometer to the inside of the pan, making sure it doesn't touch the bottom of the pot. Bring the sugar mixture to a boil, then immediately reduce the heat to medium. Cook, stirring occasionally, until the mixture reaches 280 degrees F and is amber-colored, 10 to 15 minutes. Remove the pot from the heat, and very carefully add in the butter mixture and stir vigorously for 45 seconds. The mixture will bubble up aggressively and lighten to an orange-caramel color, if it gets darker, the caramel has gotten too hot and will taste burnt. Stir in the nuts and wheat germ. Immediately pour the mixture onto the prepared pan and spread it out in an even layer. Cool for 5 to 10 minutes.
• Meanwhile, melt the chocolate chips in a double boiler (or in a heat-proof bowl set over barely simmering water) over medium-low heat until smooth and shiny, about 5 minutes. Spread the chocolate over the brittle then sprinkle the sea salt over the top. Refrigerate until the chocolate is firm and cool to the touch, 50 minutes to 1 hour.
• Break the brittle into 2- to 3-inch chunks. Store in an airtight container.

PUMPKIN SEED BRITTLE

Steps:

• Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.
• Line a half sheet pan with a silicone baking mat.
• Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

ROASTED PUMPKIN SEED BRITTLE

Steps:

• Heat oven to 400°F. In medium bowl, toss pumpkin seeds and oil until coated. Spread evenly in ungreased 15x10x1-inch pan. Bake 9 to 10 minutes or until golden brown. In same bowl, mix warm pumpkin seeds, salt, paprika and allspice. Set aside.
• Grease 2 cookie sheets with butter. In 3-quart heavy saucepan, mix sugar, water and corn syrup. Cover; cook over medium heat 2 minutes. Cook uncovered over medium heat 25 to 30 minutes, stirring frequently, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Remove from heat. Add 2 tablespoons butter and the seasoned pumpkin seeds; stir until butter is melted. Immediately stir in baking soda.
• Pour mixture onto cookie sheets and quickly spread to 1/4 inch thick with buttered spatula. Cool completely. Break into pieces. Store tightly covered at room temperature.

PUMPKIN-SEED BRITTLE

Steps:

• Preheat oven to 350 degrees. Butter an 11-by-17-inch rimmed baking sheet; set aside.
• Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.

BEER PEANUT BRITTLE

Steps:

• Put in thick bottomed saucepan with highsides/ put 2 cups sugarin bottom with the lemon juice.
• Put enough water in just to cover.
• Place over high heat-this will boil for about ten minutes until the sugar turnsto a light caramel.
• DO NOT STIR.
• While the sugar is boiling take 2 cups of peanuts and lightly crush them and place in the oven (400 degrees) to dry out.
• When the sugar looks like its supposed to, remove from heat and add 2 T of butter.
• let it sit 10 seconds before mixing with wooden spoon.
• There will be a lot of steam.
• Next as soon as the butter is melted add the beer.
• Stand back and let steam.
• then mix over heat with spoon.
• When mixture is homogenous, add peanuts,stir.
• Pour mix onto greased baking sheet-let cool 2 hours-break apart.
• P.
• S.
• This recipe is from.
• "BEERBUDDIES" not me!
• The instructions must have been written by a man-- lol.

PUMPKIN-SEED BRITTLE

Steps:

• Set aside a large nonstick baking mat or a sheet of oiled aluminum foil. In a small saucepan, combine sugar, cream of tartar, and 1/2 cup water. Place over low heat, and stir until sugar dissolves. Increase heat to medium-high to bring mixture to a boil. Allow to boil without stirring until syrup turns golden amber, about 10 minutes. (Do not leave unattended as syrup caramelizes suddenly and burns easily.)
• Remove from heat, and quickly add pumpkin seeds. Tilt pan to coat seeds evenly. Immediately pour onto baking mat or foil, trying to spread mixture in a thin layer. Use a spatula to spread mixture evenly before it begins to set and harden.
• Allow to cool and harden completely before breaking into pieces. Store in an airtight container.

PUMPKIN SEED BRITTLE

Steps:

• Follow the recipe for peanut brittle, substituting pumpkin seeds for the peanuts. When adding the seeds to the hot caramel, take care, they will "pop" a bit!

PUMPKIN-SEED BRITTLE

Steps:

• In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color. Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly. Let the brittle cool completely and break it into pieces.
• To toast pumpkin seeds:
• In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250°F. oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp. (Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.) Makes 1/2 cups.

HARVEST SEED BRITTLE A.K.A. PUMPKIN SEED BRITTLE

Steps:

• Stir sugar, corn syrup and water in a heavy-bottomed saucepan with a candy thermometer, over high heat until sugar dissolves. Cook to 270 (it will take a while to get there, but you don't really need to stir it at this point. Just every now and again.).
• When the mixture hits 270, add the pumpkin seeds (or other seeds) and start stirring. Keep stirring until you reach 290 (hard crack stage.) The temperature will fall but will rebound pretty quickly. Some of the seeds will pop, and they and the syrup will get amber-colored and develop a lovely toasty smell.
• Turn off the heat when it reaches 290, and add the baking soda and butter. Stir furiously while the mixture foams up (only a few seconds.)
• Quickly pour it into the prepared parchment paper and smooth it out with the spatula.
• Either let cool completely and break into pieces, or let semi-harden and cut into strips/triangles with a pizza cutter.