Before we get to the recipe, you must check out this eerily, beautiful, perfect for Halloween video:
Sweet & Smokey Almond and Pumpkin Seed Brittle
Prep Time: 10 min
Cooling Time: 30-40 min
Ingredients to make approximately 5 Cups:
vegetable oil or cooking spray for baking sheet
( 1) cup sugar (adjust accordingly, for me, this was too much, I used 3/4 cup)
(3/4) cup water
( 1) teaspoon coarse salt, divided
(2) tablespoons adobo sauce (from one 7-oz can chipotle chiles in adobo)
(1) cup unsalted roasted pepitas (green pumpkin seeds)
(1) cup almonds (or any other kind of nut that you want to use)
( 1/4) teaspoon cayenne pepper (optional)
Line a rimmed baking sheet with aluminum foil or parchment paper and lightly brush with oil or cover with cooking spray. Make sure to measure out all of your ingredients because once you start, it all happens really quickly, so be prepared!
Cook sugar, water and 1/2 teaspoon salt in a heavy medium saucepan over high heat, stirring, until sugar just dissolves.
Continue to cook, without stirring, until golden which will take about 4 minutes. Then cook about 1 minute more, swirling the pan, until syrup is light amber.
Carefully stir in adobo sauce and cook 30 seconds.
Remove pan from heat, Add pepitas, almonds, and cayenne, stirring to coat.
Immediately pour onto baking sheet and sprinkle with remaining salt. I didn't do this, but if you want your Brittle to be a little more salty, go for it.
Let cool completely, and break into pieces.
Brittle can be stored in an airtight container up to 2 weeks.
Recipe from Martha Stewart Living, August 2012