I was absolutely thrilled to be a part of “The New Southern-Latino Table” Dinner Party and help spread the news about Sandra Guiterrez’s new cookbook and share this recipe for Pumpkin Seed Brittle with you.
I love peanut brittle! As a child growing up in Toronto Canada, making peanut brittle was something my dad and I did together during the winter months. There was something exciting about spreading out the finished peanut mixture on a sheet pan and setting it on to the snow-covered back porch to chill. I would stand there staring out at the glistening peanut studded brittle through the sliding glass doors, knowing it wouldn’t be long before I would be eating (devouring is a better word) a piece of that sweet, salty and crunchy peanut laced brittle.
In her new cookbook, “The New Southern-Latino Table,” Author
Sandra Gutierrez brings the flavors she grew up with in Guatemala to the
Southern Table, incorporating both the traditional ingredients of her Latino
heritage and the Southern flavors she has grown to love.
When I received my copy of Sandra’s “The New Southern-Latino
Table,” I couldn’t help but think of my dad when I came across the recipe for
Pumpkin Seed Brittle. And as I made it, I felt propelled back to the days when
I was standing on a chair next to my dad; watching the temperature rise on the candy thermometer and the sugar turn deep amber before adding the peanuts, and waiting in anticipation as it cooled.
Sandra’s recipe Pumpkin Seed Brittle is a “traditional Mayan treat popular in Guatemala.” The recipe substitutes the use of regular peanuts for toasted raw pumpkin seeds, which lends a crunchy nutty flavor to the honey infused brittle. The brittle is perfectly tasty on its own, but I think a small piece placed on top a piece of cheesecake, or scoop of ice cream would turn a simple dessert into something special.
Join us as we celebrate Sandra’s cookbook by presenting you with the third virtual New Southern-Latino Table Dinner Party. Enjoy!! (For links to the 1st and 2nd dinner parties, please follow links below the recipe)
2 cups raw pumpkin seeds
1 ¾ cups sugar
¼ cup honey (raw preferred)
Butter a large metal baking pan. Place pumpkin seeds in a large skillet over medium heat; toast, stirring until they’re golden and puffy, 5-7 minutes. Remove to a plate and cool. In a medium saucepan, combine the sugar and honey and cook, stirring, over medium-high heat until the sugar melts. Reduce the heat to medium and cook, stirring for 8-9 minutes, or until it turns a dark amber color; it should register between 300’ F and 310’F on a candy thermometer (or a little of the mixture dropped into iced water will turn hard as glass). Remove from the heat and stir in the seeds. Spread the mixture carefully onto the prepared pan (it will be very hot). Cool completely (about 25 minutes) and break it into pieces. Serves 6-8
(Note: I followed the recipe as it is written. Be sure to continually stir the sugar and honey mixture and watch closely as it reaches the desired temperature, once there, it can burn quickly. Instead of buttering a metal pan, I buttered parchment paper. To cool, I placed the brittle in the freezer for 20 minutes.
Dinner 1 – Mon., September 12
Peach Salsa – Tara Mataraza Desmond http://crumbsonmykeyboard.com/
Chicken Enchiladas with Tomatillo Sauce – Jill Warren Lucas http://eatingmywords-jwl.blogspot.com/
Pecan Rum Cake with Figs – Amy Lewis http://thepracticalcook.wordpress.com/
Dinner 2 – Mon., September 19
Spiced Pepitas – Meghan Prichard http://nestmeg.com/
Layered Potato & Egg Salad (Causa Vegetariana) – Robin Asbell http://robincooksveg.wordpress.com/
Chile-Chocolate Brownies – Dean McCord http://varmintbites.com/
Dinner 3 – Mon., September 26
Chile-Cheese Biscuits with Avocado Butter – Cheryl Sternman Rule http://5secondrule.typepad.com/
Carrot Escabeche & Jalapeno Deviled Eggs – Domenica Marchetti http://www.domenicacooks.com/
Pumpkin Seed Brittle – Johanna Kramer https://johannakramer.com/