As it’s chocolate week, this Chocolate-Dipped pumpkin Seed Brittle fits in perfectly.As my 15-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 its 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
1. 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.
2. Heat gently, stirring with a wooden spoon, until the sugar has dissolved.Stir in the butter.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
- Chocolate Dipped Pumpkin Seed Brittle
- 10g (1/4 oz butter), for greasing
- 300g (1012 oz) sugar
- 55g (2oz) golden syrup
- 100 ml (3½ fl oz) cold water
- 40g (1½) butter
- ¼ tsp bicarbonate of soda
- 85g (3oz) pumpkin seeds, warmed
- 50g (1¾oz) plain chocolate, broken into pieces
- ¼ 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.
- 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.
- 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.
- 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.
- 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.
- 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.
* Disclaimer: I was a Parragon Buddy in 2015.
Those look absolutely amazing! I’m a huge dark chocolate fan. I think it’s safe to say EVERY week is Chocolate Week in my world! Good advice about the pan, reminds me of when we made candles over the summer and the stressful moments when I wondered if I had permanently ruined my pan with paraffin!
this looks like a great recipe to try out and seeds are always good too! I’m quite interested in this recipe. Angela x
I’ve never made brittle before but it always reminds me of winter months. It looks super easy with this recipe. Thanks for sharing.
My god! it looks delicious, I want to try the recipe and this is fantastic for just snacks or friends coming over. Thank you so much for sharing.
Thank you for the advice it looks and sounds absolutely wonderful. I bet even if I greased mine I would burn it.
Oh my this looks delicious! I must see if I’m brave enough to make some and take for the harvest festival at school.
This looks absolutely gorgeous Aly! I’ve made nut brittle before, but I’ve never tried it with pumpkin seeds.
They look yummy, something to try in half term.
Looks so nommy! My mum made something similar last year, and I was a huge fan x
That looks really interesting. I don’t like pumpkin but I do love the seeds. I have seen this book a lot lately. Might not be a good idea to get a book about chocolate before our wedding though. Lol
Oh my word that looks delicious – my mouth is watering 😉
Now that looks very yummy indeed! I think we will be trying this at some point. The book looks fab too although I am sure I would have trouble deciding which recipe to do first! YUM!! xx
Ohhhh this looks and sounds amazing! I might give these a whirl when I’m feeling brave enough, haha. The book looks great, too! Thank you for sharing with us 🙂 Gosh I need some chocolate now, hehe. xx
Ooh, I know a 42 year old man who would love this (my other half). Saving to give it a go myself 😀
Louise x
Oooh this sounds fantastic! I love seasonal snacks and treats, so I will definitely be trying this out! Thanks for the recipe! 🙂 xx
Yum, that brittle looks really good. I’ve never made it, but it sounds really nice with seeds instead of nuts.
oh Aly that looks really yum
I love pumpkin but I have never tried it as a desert. I will have to put this on my to try list!
I absolutely love pumpkin seeds and peanut brittle so putting them together as a pumpkin seed brittle sounds amazing. It looks so nice to make too and would be a great treat for my sons x
[…] More recipes from Tempt please check out these : Chocolate-Dipped Pumpkin Seed Brittle Plain Chocolate, Peanut Butter and Hazelnut Energy […]
Wow, that sounds and looks amazing. I would never have thought of doing seeds but they are the perfect nut alternative