Crisp and buttery, salty and sweet, simple and simply good. I made brittle for the first time last week, then again to bring to a friend's house for thanksgiving accompanied by some prosecco. Above is a photo of my first batch ever- I think it was beginner's luck and a good recipe. Pumpkin seeds (forget about the tired peanuts) are light and bright and the whole thing has a nice crunch and good saltiness to balance out the candy. I just can't believe how simple it is and my thoughts are wandering thinking of the range of flavors that could be married into a brittle. Some kitchen laboratory work is definitely called for.
Raw pumpkin seeds, or 'pepitas'- much more fun to say
Lots of stirring, patience, and a close watch- like making risotto
For the thanksgiving day batch, I decided to elevate the excitement by adding a thin layer of semi-sweet chocolate sprinkled with fleur de sel. The chocolate adds a lovely little velvety layer and the fleur de sel wakes up the flavor and cleanses out any chance of a cloying aftertaste.
It's now the wee hours of Thursday morning after spending the night in the kitchen. However, having fresh brittle for the afternoon will be nice, and being able to enjoy a day of relaxation among friends will be great. Happy Thanksgiving to all and to all a good night!
