How to make gluten-free pumpkin seed brittle

Written by ignacio rial-schies Google
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How to make gluten-free pumpkin seed brittle
(Courtesy of Bless this Mess)

"The bulk of the world is using wheat and, for the bulk of people, wheat is absolutely fine. People make exaggerated claims one way and another. But of the percentage of people eating wheat, a certain number don't do well."

— Dr. Peter H.R. Green, director of the Celiac Disease Centre at Columbia University

Whether you make this brittle with your Halloween-carving leftovers, or just because you really like the taste of pumpkin seeds, this gluten-free crunchy brittle is the perfect confection for an autumn afternoon. After making it, you can enjoy it on its own, break it in fine pieces and sprinkle it over ice cream, garnish a cake with it or serve it accompanying your dessert of choice.

Toast the seeds

Preheat the oven to 200 degrees C (400 degrees F). Place the seeds in a medium saucepan and add 250 ml (2 cups) of water. Put it on the stove and bring it to a boil. Lower the heat and let it simmer for 10 minutes. Strain the seeds and lay them on the baking tray. Put the tray into the oven and bake the seeds until they begin to brown. Take them out and put them in a bowl.

Making the brittle

Spread butter on the baking tray and set aside. In a saucepan over medium-high heat, mix the sugar, corn syrup, salt and the pumpkin seeds you just toasted. Stir to dissolve the sugar and mix ingredients. Let the mixture cook for six to eight minutes or until the fluid turns amber and starts bubbling. Stir the butter and vanilla extract into the mixture, while cooking, and leave it on the stove for another 2 minutes. Add the baking soda, stir until the mixture is foamy and pour into the baking tray you set aside earlier. Let the mixture cool until set, it should not take longer than 20 minutes. Break into pieces and store in an airtight container.

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