bohemianwanderer – This spicy nut and seed brittle combines sweet caramel with a savory, aromatic crunch. It serves six to eight and is perfect for snacking or gifting. Prep takes five minutes, and cooking lasts 25 minutes, plus cooling time. Start by toasting the nuts and seeds to unlock their flavor. Heat a large, dry frying pan or skillet. Toast 100 grams of pumpkin seeds over medium heat for two to three minutes, stirring continuously. Remove when seeds begin to pop and turn golden brown, then transfer to a large bowl to cool.
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Next, toast 125 grams of salted peanuts until lightly browned. Tip them into the same bowl with the pumpkin seeds. Continue by dry toasting the spices: two tablespoons each of coriander seeds and fennel seeds, two teaspoons of caraway seeds, and one teaspoon of dried oregano. Toast for one to two minutes until fragrant, then add to the nut bowl.
Finally, toast two tablespoons of sesame seeds for 30 to 45 seconds, until lightly golden. Combine the toasted seeds, nuts, and spices with two teaspoons of ancho chili powder or smoked paprika and two teaspoons of smoked salt. Mix well and set aside while preparing the caramel base. Properly toasting each ingredient enhances its aroma and ensures the brittle will have a balanced flavor, combining sweet, spicy, and savory notes in every bite.
Preparing the Caramel and Assembling the Brittle
Line a baking sheet with nonstick baking paper or a silicone baking mat. In a large pan, melt 70 grams of butter over medium-high heat. Add 300 grams of caster sugar and 50 milliliters of cold water. Swirl the pan gently; avoid over-stirring, which may cause the sugar to crystallize.
Cook for five to six minutes until the mixture reaches a deep caramel color and 155°C on a sugar thermometer. This temperature is critical to achieve the brittle’s hard crack texture. Remove the pan from heat and quickly stir in the toasted nuts, seeds, and spices until fully combined.
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Pour the mixture onto the prepared baking paper. Place another sheet of greaseproof paper on top and roll it with a rolling pin to form an even layer about three-quarters of a centimeter thick. Carefully peel off the top sheet and allow the brittle to cool completely. Once set, break into irregular shards for serving. Store in an airtight container, and it will keep for up to a month. This homemade brittle offers a unique flavor profile with crunchy textures and a hint of heat from chili and smoked paprika. It works well as a gift, snack, or addition to dessert platters.
