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Home Cooking 9

Question re: Brittle made in oven

nomadchowwoman | Dec 2, 201009:33 AM

I tried making pumpkinseed brittle based on what looks like a very simple John Besh recipe--mix 1 c. sugar, cayenne, 1 tsp salt, and 4 oz pumpkin seeds. Fold in an egg white, beaten until foamy, and spread mixture thinly onto sheet pan (I used silicone liner, wh. worked great) and bake in a 375 oven for 20-30 minutes.
After 20 minutes, the edges were getting dark, but the slab was puffy and the sugar was still grainy. I left it in a little longer, but as it was clearly starting to burn, I took it out and let it cool.
I was able to savage maybe 1/3 of the slab, the middle, but I know if I'd taken it out sooner that would not have been ready, and the edges were too dark already.
Unless the oven thermometer I checked with is off, my oven temp. seems to be accurate. What I'm wondering is whether a lower temp (350?) for longer period or higher (400?) for shorter might yield more even results. Anyone have any experience making brittle in a (conventional) oven? I can't find much of anything on that method online.

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