ROUND 2! Practice makes perfect after all and it came out amazing tonight, so I thought I would share this yummy recipe with everyone.
I saw this recipe on Honestly Yum and emailed my sister in law right away and said "I have to make this for Thanksgiving!!!" but thought I'd give it a whirl beforehand.
Stir in the pumpkin seeds and continually stir the mixture so it doesn’t stick to the bottom until the temperature reaches 300 degrees. (Stir quickly, it will burn!) Remove from the heat and stir in all the spices, vanilla extract, baking soda and butter, just until combined. The baking soda will cause it to bubble up a bit, but that’s normal.
You'll want to work fast here, pour the mixture over the baking sheet and using the back of a wooden spoon spread across the sheet evenly. Allow the brittle to harden completely at room temperature, or for a quicker finished product pop it in the refrigerator for about a half hour or until completely hardened.
Chocolate: Temper the chocolate chips to dip the brittle into. Use this microwave method, which starts by microwaving 3/4 of the chocolate in a bowl in 20 second intervals until the chocolate is melted and then stirs in 1/4 of the chocolate to “temper it.” I’m not sure how accurate it is but it’s easy and works well enough for me!
Finely chop a large handful of raw pumpkin seeds and place on a flat dish. After dipping the brittle in the chocolate, dip the ends in the raw pumpkin seeds and sprinkle with some sea salt.
And there you have it! Definitely a have to for holiday baking!