Pumpkin Seed Brittle
A crisp candy made from pumpkin seed kernels and white sesame seeds, caramelized with butter and sugar, then pressed into shape.
Ingredients
Pumpkin seeds (toast in the oven until cooked through, keep warm at 100°C for later use)
600 g
White sesame seeds (toast in the oven until cooked through, keep warm at 100°C for later use)
40 g
Maltose syrup
125 g
Granulated sugar
100 g
Water
80 g
Salt
3 g
Butter
10 g
Instructions
1
Toast the seeds
Toast the pumpkin seeds and white sesame seeds in the oven until cooked through, then keep warm at 100°C for later use.
2
Cook the syrup
Combine the maltose syrup, granulated sugar, water, salt, and butter in a pot and cook over medium heat until the mixture reaches 140°C, then remove from heat.
3
Mix together
Pour the pumpkin seeds and white sesame seeds into the syrup and mix quickly until evenly combined.
4
Shape and cut
Pour the mixture onto a flat tray lined with a non-stick cloth, shape it into an even layer, let it cool slightly, then cut into pieces.
