With Halloween right around the corner conjuring images of haunted houses, ghouls, princesses, trick or treating and CANDY, I thought I would share a recipe for an awesome treat. This brittle, full of nutrients and delicious, it a little addictive (all right, A LOT addictive). A great treat for the candy jar at home or work!
Hubby and I gobbled this up when we were in Puerto Vallarta last spring. The thought of it stayed with me thru the summer and this fall while shopping it popped full force back into my mind and I knew I had to find a recipe. The original recipe is found at Fork Fingers Chopsticks.
As a Nutritionist, I first tried making this brittle with raw nuts to save nutrients. While it turned out okay, I must say that toasting the nuts definitely adds more flavour. I also lost my courage during the first batch and only boiled the honey about 7 minutes. It wasn't as golden, tasty or hardened as the second batch I made. I do recommend cooking it for about 8 minutes and I did use a candy thermometer. AND I did add 1/4 tsp of chipotle chili powder, it didn't make it spicy, but cut the sweetness of the honey and added a warmth. YUM!!
Honeyed Nut & Seed Brittle
- 1 cup raw, hulled pumpkin seeds, toasted
- 1/3 cup sesame seeds, toasted
- 1 cup dry roasted, salted peanuts
- 1 tsp coconut or other cooking oil
- 1/2 cup honey
- 1/4 - 1/2 tsp chili powder, optional
- 1/2 tsp vanilla
Line a baking sheet with parchment paper, grease the paper with coconut or other oil. Grease a flat spatula at the same time.
Dry roast the pumpkin seeds in a heavy skillet over medium-high heat. Do not overbrown. Remove from the pan and toast sesame seeds until golden. Keep an eye on these and stir often so they don't burn!
Coat the sides and bottom of a small heavy bottom sauce pan with oil. Add the honey and bring to a boil, while stirring. Once it begins to boil rapidly do not stir. Let it bubble and foam. Allow to boil for about 5-7 minutes for chewy candy. For hard brittle, allow to boil for about 8-10 minutes. The honey will turn a deep amber colour, do not boil beyond 310 F. Remove from heat.
Add the nuts and seeds, stirring quickly with the greased spatula to coat. Spread onto parchment paper. Pat down into a thin, even layer, working quickly.
Set aside to cool and harden. Lift off of paper and store in an airtight container.