Chili Chocolate Butter Brittle with Pumpkin Seeds
Nutritional Info
- Servings Per Recipe: 124
- Amount Per Serving
- Calories: 49.4
- Total Fat: 3.6 g
- Cholesterol: 6.0 mg
- Sodium: 120.5 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.3 g
- Protein: 0.4 g
View full nutritional breakdown of Chili Chocolate Butter Brittle with Pumpkin Seeds calories by ingredient
Number of Servings: 124
Ingredients
-
3/4 lb (3 sticks) of butter, cut into 2 inch pieces
2 cups granulated sugar
1/4 teaspoon salt
2 cups pumpkin seeds
2 Tablespoons coarse sea salt or other coarse salt
1 bar Theo Spicy Chile dark chocolate
2 bars Alter Eco Blackout dark chocolate
1 Tablespoon smoked paprika
1/2 teaspoon chipotle powder
1 teaspoon cayenne
Directions
Thickly butter a rimmed metal baking sheet and set aside.
Place the pumpkin seeds in a bowl, spray with cooking spray until lightly coated with oil. Mix the chili powders together and then stir in to the pumpkin seeds. Roast the seeds at 375 degrees for 10 minues or less, watch so they don't burn.
In a heavy metal saucepan, melt the butter, sugar and salt, whisking until smooth. Over medium high heat, bring to a boil, stirring occasionally for about 10 minutes and then constantly for 5 to 10 more minutes, until the mixture is a deep golden color (300 degrees on candy thermometer), watching carefully to prevent the mixture from burning.
Immediately stir in the pumpkin seeds, then carefully pour the hot candy into the center of the greased baking sheet. With a silicone or metal spatula, spread the brittle to the edges of the pan and smooth flat. It should be about 1/2 inch thick. Let the candy cool for 2 minutes, then sprinkle chopped chocolate over the surface. When the chocolate has melted, spread it evenly across the brittle with the spatula.
Let cool for another 10 minutes, then sprinkle the chocolate with the coarse sea salt. The salt should stay on the surface, if it melts in quickly then wait a few more minutes.
Place the tray of toffee in the freezer for about 30 minutes, until the chocolate is firm. Remove from freezer and break candy into pieces. Layer between sheets of parchment or waxed paper and store in an airtight container at room temperature. The brittle will keep for about two weeks.
makes 124 10-gram servings
Number of Servings: 124
Recipe submitted by SparkPeople user NAYARI.
Place the pumpkin seeds in a bowl, spray with cooking spray until lightly coated with oil. Mix the chili powders together and then stir in to the pumpkin seeds. Roast the seeds at 375 degrees for 10 minues or less, watch so they don't burn.
In a heavy metal saucepan, melt the butter, sugar and salt, whisking until smooth. Over medium high heat, bring to a boil, stirring occasionally for about 10 minutes and then constantly for 5 to 10 more minutes, until the mixture is a deep golden color (300 degrees on candy thermometer), watching carefully to prevent the mixture from burning.
Immediately stir in the pumpkin seeds, then carefully pour the hot candy into the center of the greased baking sheet. With a silicone or metal spatula, spread the brittle to the edges of the pan and smooth flat. It should be about 1/2 inch thick. Let the candy cool for 2 minutes, then sprinkle chopped chocolate over the surface. When the chocolate has melted, spread it evenly across the brittle with the spatula.
Let cool for another 10 minutes, then sprinkle the chocolate with the coarse sea salt. The salt should stay on the surface, if it melts in quickly then wait a few more minutes.
Place the tray of toffee in the freezer for about 30 minutes, until the chocolate is firm. Remove from freezer and break candy into pieces. Layer between sheets of parchment or waxed paper and store in an airtight container at room temperature. The brittle will keep for about two weeks.
makes 124 10-gram servings
Number of Servings: 124
Recipe submitted by SparkPeople user NAYARI.