Comments on: pepita brittle

By: deb

deb — Sun, 08 Nov 2009 23:00:58 +0000

lost — Waxed paper is not interchangeable with parchment. The wax on wax paper comes off when heated (and ends up in your food); parchment is silicone-coated, and stays non-stick up to 425 degrees. A silicone baking mat will work the same as parchment.

By: lostinsimulation

lostinsimulation — Sun, 08 Nov 2009 19:39:31 +0000

mine stuck to the wax paper. i think i would do better on a silicone baking matt or directly on a well greased metal pan. any other suggestions? it was delicious,however, and the texture was perfect. to check for texture, i just periodically dribbled a little in cold water and sampled that until the chewiness disappeared.

By: Bryan

Bryan — Sat, 31 Oct 2009 20:51:26 +0000

I’ve made this twice now in a week for two different parties. This has got to be one of my favorite things I’ve made in some time! Yum yum yummy yum!

As far as technique, the rolling pin method worked really well to help smooth it out. On top of that I used a pizza roller to cut the brittle into strips. Mine was a little dull, so perhaps that was why it worked so well, but not a bad idea for those interested in trying!

By: Carl

Carl — Fri, 30 Oct 2009 02:34:52 +0000

Just thought I would let you know. From this page:http://smittenkitchen.com/pumpkin-winter-squash-recipes/ the picture for Silkey Smooth Pumpkin Pie links to this recipe instead of the pumpkin pie recipe. (Which, by the way I will be making this weekend. haha)

By: Marla

Marla — Tue, 27 Oct 2009 18:29:58 +0000

I made this over the weekend. I used the 10-minute time and it came out a golden color and not a dark brown like in the picture.It was hard to the tooth but quickly broke down and got sticky and gooey (still tasty, though). It was my first attempt at brittle so I did want to push it. Now I know I can cook it longer. To what temperature should I cook it to get that fab amber color?

It was still delicious and I received many compliments.

By: Sally

Sally — Thu, 08 Oct 2009 18:30:05 +0000

Just tried this last night, using only the color as a guide and it turned out great and you’re right about the little air pocket in the pepita its pretty awesome.

By: Martyna

Martyna — Thu, 01 Oct 2009 12:23:07 +0000

Want to make this as soon as possible – have lots of seeds left over from yesterday’s pumpkin soup – just one question – do you have some kind of magic method for removing the hulls? Knowing me, it will take hours just to get those white ******* off.

By: Kate D.

Kate D. — Fri, 29 May 2009 18:29:37 +0000

I made this over the weekend. So, so good. I too think mine went a bit too far but now it has a nice dark, deep flavor. I also loved all the popping as the pepitas toasted in the sugar mixture. Thanks for helping me get over my brittle/candy making fears.

By: greenspeechie

greenspeechie — Tue, 10 Feb 2009 07:02:24 +0000

Beautiful! That’s my new desktop background.

By: Lisa

Lisa — Fri, 06 Feb 2009 01:55:08 +0000

This looks great and I want to try it but I have a son with a nut allergy. I have been looking for raw pumpkin seeds (prefer organic if possible) but have had no luck. Do you know of anyone who sells nut free pumpkin seeds? Thanks