Some new products and pumpkin seeds brittle
I always love the gift of new food items. Here are a few winners that have entered our house this past week.
These are beans from CPOrganics and Cesare Casella aka Republic of Beans. I love that a new breed of companies are not only making chocolates but also producing beans. I am planning on making something good with these. The Meadow is creating salts of all flavors. A little bit of a flavored salt on top of a dish changes the entire composition. I am a huge fan of truffle salt…only a tiny dash is needed.
This mixture of sweets is from Liddabit of Brooklyn. Incredible caramels with unique flavors; beer and pretzel, dark chocolate sea salt and ricotta orange honey. The candy bars are dense and unique too. I have to say I am particularly partial to chocolate covered candy corn. That and brittle is one of my faves.
Gradys Cold Brew. My friends are obsessed with the cold brew coffee. This is just amazing. So smooth and intense. Best mixed with a little milk for iced coffee. It almost needs to be cut or you might be up for a few days straight.
Now for the pumpkin seed brittle. I forgot to take pics but this recipe is a sure winner. It is all about using a timer.
2 cups sugar
1 stick unsalted butter
1/3 cup light corn syrup
1/2 tsp. baking soda
1 1/2 tbsp. kosher salt
1 1/2 cups pumpkin seeds
Spray a cookie sheet with a cooking spray.
Combine the sugar, butter, corn syrup and 1/2 cup water in a large saucepan. Stir together until completely mixed. Cook this over a high heat. Don't stir it. Set the timer for 10 minutes and just let it do its thing. It should turn a dark caramel color. Take a peek around 9 minutes in to make sure it doesn't turn to an amber color too early and if does remove from the heat and move to the next step.
Remove from the heat. Whisk in the baking soda first and then the salt. The mixture will rise up. Pour in the pumpkin seeds and mix quickly until totally combined.
Pour into the cookie sheet and push down until about 1/2" thickness. Let cool. Once this is cool break it up into pieces. Really delicious.
You could add about 1/4 tsp. of chili powder to spice it up.
Comments (Archived):
I’m really craving salted caramel.Particularly these donuts……..http://www.pepplesdonuts.com/I love brittle……
yum
That coffee could be dangerous around me!! 🙂
ha. yes, it could.
Hmm.  In New Orleans we do not buy cold brew coffee in bottles (or make it at home).  We get it from the shop around the corner. 🙂  And in the shops they don’t make it from concentrate, it’s “regular” strength.I don’t think you can buy it that way here – the major local iced brands will sell you coffee, a machine and instructions but not concentrate.  It may also be that we drink stronger coffee and the outsiders -think- it’s meant to be diluted. Â
I love pumpkin seeds – I’m going to have to try the brittle.
Brittle is one of my absolute favorites.
you should try our local Amagansett Sea Salt, made by hand in Amagansett, Long Island. We have some great blends and are doing a truffle salt for the Holidays along with a local smoked salt made with local apple and cherry wood from Halsey Farms!
I love your product. Have blogged about it before<http: http://www.gothamgal.com=“” gotham_gal=”” 2011=”” 07=”” summer-is-about-the-farm-stand.html%20=””>. I’d love to see you come up with a bigger jar that perhaps grinds the salt for the table. Would help in getting the price point you are putting the salt out at.
We love Meadow! Ever since reading about it here I get all my presents there and we have special salt on dinner all the time!
that’s awesome!
Lately I have been buying lots of honey dew melon and have become obsessed with the seeds. I love the the inside of the seeds. Is there an easy way to shuck off the outer hard part? I can’t get enough of them.
i’m all about buying them pre-shucked