Both Tory and her brother Robert love a good pine nut brittle, so Chef Dana Minuta whipped up a special pumpkin seed version for his Halloween birthday. Just a few words of advice: “The difference between a good brittle and an exceptional brittle,” says Dana, “is letting the caramel cook until it is teetering on the edge of being burnt. Just be careful not to burn it or you’ll have to start over.”

Toasted Pumpkin Seed Brittle

1/4 c water
1 1/4 c organic sugar
1/4 c organic light corn syrup
2 tbsp organic unsalted butter
1/4 tsp baking soda
1/4 tsp salt
1 c toasted and salted pumpkin seeds

Line baking sheet with Silpat mat or parchment paper. Combine water, sugar, corn syrup and butter in a heavy bottomed saucepan. Cook over medium-high heat, stirring to dissolve sugar. Allow to cook until mixture reaches a medium caramel color.

Add baking soda, salt and pumpkin seeds. Working quickly, stir with nonstick spatula and spread mixture onto prepared pan. Do not touch mixture with your hands and use caution during this process. It will be very hot. Once the brittle has cooled completely, break it up into smaller pieces and store in airtight container.

Recipe courtesy of Chef Dana Minuta

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