This Apple & Walnut Salad recipe is from Earth to Table Every Day by Jeff Crump & Bettina Schormann. Now available!
Pumpkin Seed Brittle
1 ⅓ cups granulated sugar
½ cup water
¼ cup corn syrup
3 tbsp unsalted butter
1 ½ cup toasted pumpkin seeds
½ tsp baking soda
¼ tsp salt
1 ½ green hulled pumpkin seeds
1 tsp extra-virgin olive oil
¼ tsp kosher salt
When making this recipe it is important to move quickly. The hot sugar will start to set once you have added the seeds and baking soda. It's not a particularly difficult recipe - just be sure to read it through before you begin.
Grease a baking sheet with butter or line it with a nonstick mat (such as silicone) or parchment paper. Set aside.
In a medium saucepan, combine sugar, water, corn syrup and butter. Bring to a boil over high heat. Boil until mixture is almost reddish in colour, about 20 minutes. Remove from heat and stir in pumpkin seeds, baking soda and salt. Working quickly, using a heatproof spatula, spread mixture onto prepared baking sheet (be careful - the mixture will be very hot). Let cool completely. Once cool, break into pieces.
Make ahead: Store in an airtight container for up to 1 week.
Makes 1 lb.
Toasted Pumpkin Seeds
In a large cast-iron skillet, toast pumpkin seeds over medium heat, stirring constantly, until puffed and slightly brown, about 10 minutes. Drizzle with oil and sprinkle with salt, stirring to coat. Serve warm or at room temperature.
Make ahead: Store in an airtight container for up to 3 days.
Makes 1 ½ cups.