1 c. sugar
1/2 tsp cayenne pepper
1 tsp salt
4 oz pumpkin seeds (no shells)
1 egg white
Procedure:
Preheat the oven to 375F. Mix together the sugar, cayenne, salt, and pumpkin seeds in a medium bowl. Whisk the egg white in a mixing bowl until foamy, but not stiff. Fold the egg white into the pumpkin seed mixture.
Line a baking sheet with parchment paper. Spread the brittle mixture thinly and evenly on the parchment and bake until the brittle turns completely golden brown, 20-30 minutes. Remove from oven and let cool. Break the brittle roughly into shards ( or crumbles in my case ).
Recipe Type: Authentic1/2 tsp cayenne pepper
1 tsp salt
4 oz pumpkin seeds (no shells)
1 egg white
Procedure:
Preheat the oven to 375F. Mix together the sugar, cayenne, salt, and pumpkin seeds in a medium bowl. Whisk the egg white in a mixing bowl until foamy, but not stiff. Fold the egg white into the pumpkin seed mixture.
Line a baking sheet with parchment paper. Spread the brittle mixture thinly and evenly on the parchment and bake until the brittle turns completely golden brown, 20-30 minutes. Remove from oven and let cool. Break the brittle roughly into shards ( or crumbles in my case ).
Book: My New Orleans
Author: John Besh
Publisher:
Recipe Author: Chef John Besh
Source: http://www.butterandfigs.com/2012/11/pumpkin-seed-brittle-and-beginnings-of.html