- 2 cups apple cider
- 1 ½ cups brown sugar, packed
- ½ cup unsalted butter, cubed
- ½ cup heavy whipping cream
- ¼ tsp. ground cinnamon
- 1 tsp. vanilla extract
- A pinch of sea salt
- 2 cups sugar
- ½ cup water
- 2 tablespoons unsalted butter, cubed
- ¾ cup hulled green pumpkin seeds (pepitas), unsalted
Makes 1 ½ cups
In a heavy medium saucepan, heat apple cider on medium high heat. Reduce heat to a simmer. Cook until reduced to ½ cup, about 15 minutes.
Add brown sugar, butter, cream and cinnamon. Stir with a heatresistant spatula to combine. Simmer for 10 to 15 minutes to reduce, stirring frequently. Remove from heat. Add vanilla and sea salt. Use immediately or cool and store in refrigerator for up to 2 weeks. Reheat in microwave.
Pepitas are hulled pumpkin seeds (purchase unsalted pepitas for this recipe).
Line a baking sheet pan with a silpat baking mat. Alternately, lightly spray the pan with non-stick food spray. Do not use parchment paper.
In a heavy saucepan, place the sugar and water. Heat on medium high heat. Swirl mixture to combine (do not use a spoon to mix). Reduce heat to a low boil and cook, without stirring, for about 10 to 12 minutes or until mixture becomes golden topaz color.
Remove from heat; add butter. Stir in seeds with a wooden spoon or heat resistant spatula. Pour mixture onto prepared pan, using a small offset spatula to spread over pan. Let cool in pan until hard; about 30 minutes. Break into pieces. Store brittle in an air-tight container layered between wax paper. Do not refrigerate.
To make the autumn sundae, drizzle caramel sauce over vanilla ice cream and garnish with pepita brittle