As it’s chocolate week, this Chocolate-Dipped pumpkin Seed Brittle fits in perfectly.As my 13-year-old has a nut allergy, brittle has passed us by, because it looked so spectacular, I wondered if I could do it justice.A word of warning, pay attention to the pan and read the method fully before you proceed.I currently have a burnt pan on the stove with water and bicarb, boiling away in order to get rid of the burnt offerings from my first attempt.
As a Parragon Book buddy I get sent a book each month to review.This month it’s Tempt – Decadent and delicious chocolate recipes from the Love Food™ range.Including over 80 tried and tested chocolate recipes,perfect for any occasion, and with each accompanied by stunning photography; you can nibble, lick, pour,snap, drizzle, dip and drink your way through the ultimate in indulgence, from Chocolate and Caramel Cups to Triple Chocolate Mouse, and the ultimate Gooey Chocolate Pudding.
Chocolate Dipped Pumpkin Seed Brittle
10g (1/4 oz butter), for greasing
300g (1012 oz) sugar
55g (2oz) golden syrup
100 ml (3 1/2 fl oz) cold water
40g (1 1/2) butter
1/4 tsp bicarbonate of soda
85g (3oz) pumpkin seeds, warmed
50g (1 3/4oz) plain chocolate, broken into pieces
1/4 tsp sea salt flakes
- Lightly grease a large, heavy-duty baking sheet.I used a silicone liner instead of greasing mine.Line a board with baking paper.Put the sugar, golden syrup and water into a large, heavy based saucepan. NOTE: Place the saucepan on an empty scales or set your digital scale to zero after weighing the sugar, then weigh your golden syrup.This gives a much accurate measurement and saves scraping the scale pan.Heat gently, stirring with a wooden spoon, until the sugar has dissolved.Stir in the butter.
2. Bring the mixture to the boil, without stirring, then cover and boil for 2-3 minutes.Uncover and clip a sugar thermometer to the side of the pan.Continue to boil the mixture steadily, without stirring, until it reaches 154°C/310°F (the ‘hard crack’ stage) on the thermometer – this will take about 25 minutes.
3. Remove the pan from the heat and carefully stir in the bicarbonate of soda and pumpkin seeds.I used a seed mix as I make a lot of my granola, I didn’t see the point of buying separate pumpkin seeds.Slowly pour the mixture onto the prepared baking sheet, spreading it out to a 30cm/12 inch square with a palette knife.
4. Leave to stand for a few minutes until the brittle is beginning to set, then mark out about 10 thin strips with a greased long-blade knife.Leave it to stand in a cool place until completely cold and set.
5. Put the chocolate into a small heatproof bowl set over a saucepan of gently simmering water and heat until melted.Remove from the heat and stir until smooth, then leave to cool for 10 minutes.
6. Using a sharp knife, cut the brittle into long thin strips (some may break into shorter pieces). Dip one end of each piece of brittle in the melted chocolate.Place on the prepared board and sprinkle the chocolate with a few sea salt flakes (I didn’t do this bit as I had to leave for the school run).Leave to stand in a cool place to cool.
Tempt is available at Waterstones and WHSmiths.
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