Pumpkin Seed and Cherry Brittle with Dark Chocolate Drizzle Recipe
Daily Value: 38%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||54µg||14%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||10g||0%|
Exclusive from The Daily Meal
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 tablespoon butter
- 1/2 teaspoon baking soda
- 1 cup baby pumpkin seeds (pepitas)
- 1/2 cup slivered almonds
- 3/4 cup raw sunflower seeds
- 1 teaspoon kosher salt
- 1/2 cup dried cherries
- 1.7 ounce semisweet dark chocolate, preferably Dove*
Line a baking sheet with parchment paper and set aside.
Place the sugar and corn syrup in a 5-quart saucepan over medium-high heat and cook until the sugar reaches 300 degrees (the hard crack stage) as measured by a candy thermometer; the mixture should be bubbly and a pale golden brown color.
Remove from heat and stir in the butter and baking soda. Add the pumpkin seeds, almonds, sunflower seeds, salt, and dried cherries. Immediately, pour onto the baking sheet. Using an offset spatula, smooth out the top and let cool.
Melt the chocolate in a double boiler over medium-low heat. (Or place the chocolate in a bowl on top of a saucepan filled with water, making sure the bowl does not touch the water, and bring the water to a simmer over medium-low heat.) Whisk until smooth and immediately remove from the heat.
Dip a fork into the melted chocolate and then drizzle all over the brittle. Let the chocolate cool and harden. The brittle will last 1 week in an airtight container.
Recipe DetailsServings: 6
Notes and Substitutions:
*Note: Look for dark chocolate candy instead of baking chocolate, which may impart a bitter flavor to the drizzle.