Salty Almond and Pumpkin Seed Brittle
Ingredients
- Kowalski's Cold-Pressed Extra Virgin Olive Oil Cooking Spray, for spraying the pan
1 cup
sugar
½ cup
light corn syrup
3 tbsp.
water
½ cup
Kowalski's Roasted & Salted Almonds, coarsely chopped
½ cup
Kowalski's Roasted & Salted Pepitas
1 tbsp.
Kowalski's Unsalted Butter
1 tsp.
kosher salt
½ tsp.
baking soda
- sea salt, for sprinkling
Directions
- Line a rimmed baking sheet with parchment paper; spray lightly with cooking spray and set aside.
- In a medium saucepan, stir together sugar, corn syrup and water; bring to a boil over high heat, stirring occasionally, just until sugar dissolves. Continue cooking until mixture reaches 290° (5-7 min.).
- Using a silicone spatula, mix in almonds, seeds, butter and salt. Continue cooking, stirring often, until mixture reaches 300°.
- Sprinkle baking soda over mixture; stir quickly to combine. As soon as soda is mixed in, pour mixture onto the prepared baking sheet; spread hot mixture as thinly as possible.
- Sprinkle with sea salt; let cool completely.
- Break brittle into pieces; store in an airtight container for up to 1 week.
