Home Cooking

Question re: Brittle made in oven


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 9

Question re: Brittle made in oven

nomadchowwoman | Dec 2, 2010 09:33 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.

Want to stay up to date with this post?

Recommended From Chowhound