Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray. Set aside. Cook water and sugar in large heavy saucepan on high heat 8 to 10 min. or until sugar turns a dark amber color, stirring frequently. Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.
Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter. Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon. While hot, cut into 24 pieces. Cool completely
Drizzle or spread thin layer of chocolate over brittle.
Kraft Kitchens Tips:
Special Extra ~
Impress your guests! Break brittle over your favorite ice cream and drizzle with rum... they'll love it!
Store brittle in airtight container up to 2 weeks.
Cooking Know How~
The best way to stir nuts into caramel is with a wooden spoon. To remove any leftover caramel from pan or spoon, leave in water 10 min. or until sugar dissolves.
1/2 cup vegan margarine (Becel Vegan and Earth Balance work well. You could use butter if dairy is an option for you)
1/4 cup + 2 tbsp. sugar
1/2 cup brown sugar (lightly packed)
1/2 tbsp. egg replacer + 3 tbsp. water (try Celimix or Ener-G egg replacer OR make your own with 1 tsp. baking soda + 1 tsp. baking powder + 1/2 tsp. corn starch)
1 tsp. vanilla extract
3/4 cup whole wheat flour
1/2 cup old-fashioned rolled oats, pulsed in a food processor until they form a coarse “flour”
1/2 tsp. sea salt
3/4 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon (add 1/2 tsp. nutmeg and 1/4 tsp. cloves too if making this with raisins or making a Christmas recipe)
1/2 cup pumpkin seeds, processed OR hemp hearts
1/2 cup vegan chocolate chips or raisins
Preheat oven to 350 degrees. In a small bowl, whisk egg replacer and 3 tbsp. of water and set aside.
Beat the margarine in a large bowl with an electric mixer for about 1 minute or until smooth. Add the brown sugar and beat for 4 minutes. Scrape down the bowl as needed.
Add vanilla extract to egg replacer and stir. Add this mixture to the margarine/sugar mixture and beat for 3-4 minutes.
Whisk all of the remaining dry ingredients together and gradually add to the wet mixture and mix until just combined.
Using a melon baller or small spoon, place 1 tbsp.-sized cookies on a parchment lined cookie sheet about 2″ apart. Flatten with your fingers (or a greased spatula). The more you flatten the cookie, the more it will spread. You need to use your largest cookie sheet for this. If you are worried about them running into each other, try making rows of 2 cookies x columns of 4 cookies.
Bake for 10 minutes (not a minute more or less) and you will have perfect, delicious cookies. Let them stand for 2 minutes on the cookie sheet before removing to a wire rack or clean tea towel to cool.
Line a rimmed baking sheet with parchment paper, and lightly oil. Set aside.
1 3/4 c sugar
3/4 c water
1 1/2 c light corn syrup
Combine all the ingredients. Stir over high till mixture boils. Continue boiling till it reaches 264˚F. Remove from heat.
2 tsp. fine salt
3 c hulled raw pumpkin seeds
Stir gently over medium-high heat till mixture reaches 318˚F. Remove from heat.
2 T butter
1 tsp. vanilla
3/4 tsp. baking soda
Pour onto oiled parchment, spread into an even layer, cool completely. Break into pieces and store in an airtight container.
Melt 16 oz. good-quality dark chocolate in a double boiler. Lay out sheets of wax paper. Dip brittle pieces in chocolate, lay on wax paper, cool. Store in airtight container. Devour and greet ensuing sugar coma.
1 1/2 ounces finely chopped chocolate toffee bar, such as Heath
Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes. Let cool slightly, then mix with cayenne until well blended; set aside.
Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth. Remove from heat and mix in 3/4 of the pumpkin seed mixture. Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle. Sprinkle remaining pumpkin seed mixture over top. Let set in a cool, dry location. Once bark is hard, break up into shards.