Pumpkin seed grillage
Votes: 3
Time: 1 hour 15 minutes
Pumpkin seed grillage - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g of peeled pumpkin seeds
- 1 teaspoon vegetable oil, plus more for coating
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 600 g of sugar
- 340 ml of water
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Cooking the dish according to the recipe:
- Place the oil and seeds in a frying pan over medium-high heat. Stir the seeds, constantly tossing the pan. You'll smell the aroma and hear some of the seeds pop as they toast, which will take 4 to 5 minutes. Transfer the seeds to a small bowl, add the cayenne pepper, cinnamon, and salt, and stir.
- Place a silicone baking mat on a baking sheet.
Place a 3-quart saucepan in a large cast-iron skillet. Add the sugar and water to the saucepan and cook over high heat, stirring occasionally with a wooden spoon, until the mixture comes to a boil. Stir, cover, and cook for 3 minutes. Uncover, reduce the heat to medium, and cook until the sugar turns light amber, about 25 minutes. Remove from heat and stir in the pumpkin seed mixture. This will significantly reduce the temperature of the sugar, so work quickly. Once evenly combined, pour the mixture onto the prepared mat.
Using a spatula, spread the mixture into a thin layer. You'll need to work quickly, pouring and spreading the mixture across the baking sheet. Cool completely, about 30 minutes, and then break it into pieces. Store the brittle in an airtight container for up to 2 weeks.
Exit: 670 gr.
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