I’m so thrilled to introduce you to this month’s guest blogger. I’m inspired by her and all of the incredible desserts and baked goods she makes and posts on her blog, Baking For Friends. I met Alex at a conference last year in Chicago – I can’t believe it’s already been a year! The event was an overwhelmingly positive experience for so many reasons; I learned a lot and forged some of the most incredible friendships there, whom I’m still in touch with today including Alex!
Photo Credit: Sébastien Dubois-Didcock
What I love about Alex is her go-getter attitude and friendly demeanor. She’s a true beauty, inside and out.
Alex is also special for a few reasons: She’s a fellow Canadian, a model, a baker, and pours her heart into every recipe she makes. If you follow her on Instagram, you’ll see how much she expresses her love for her family and friends through food. In fact, she created this recipe just for us – even though she’s not an allergen friendly blogger herself! How amazing is that :D
This recipe is unique to me because I haven’t made candy up until this point. It was such an easy recipe to follow and the result was a fragrant, delicious brittle that accompanied my tea perfectly. Among their many benefits, pumpkin seeds are rich in minerals, high in magnesium, and have anti-inflammatory properties. So, although this is a sugary based treat, the fact that it has all of these positives balances everything out.
Go ahead and make this delicious Pumpkin Spice Brittle! And thank you Alex for contributing to No Dairy No Cry!
- 1 cup toasted pumpkin seeds, plus extra (1/4 cup) for dipping, optional (See instructions for making toasted pumpkin seeds)
- ½ cup water
- ½ cup light corn syrup
- 1 cup of granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 tablespoon vegan butter
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ cup dairy free dark chocolate (optional)
- Using a baking pumpkin, cut in half and scrape out seeds. Rinse and clean seeds.
- In a frying pan toast seeds on medium-high heat with a pinch of sea salt. Stir until golden brown and seeds start to smell fragrant. Set toasted seeds aside. (Note if you don’t have enough pumpkin seeds from your pumpkin add Pipits seeds (shelled pumpkin seeds, green in colour bought from the bulk food store, be careful when adding them to the frying pan as they toast much faster than the raw seeds from your pumpkin).
- Prepare a baking sheet with parchment paper and set aside.
- In a medium saucepan heat water, sugar and corn syrup over medium high heat stirring constantly with a wooden spoon until it starts to boil.
- Once the mixture boils stop stirring and let the mixture boil until it reaches 285 degrees (this is where you will need a candy thermometer). You may have to turn the heat up to high if the temperature isn’t increasing.
- Now stir in your toasted pumpkin seeds, heat until the temperature reaches 300 degrees. Turn off the heat and add your spices, baking soda, vanilla and butter (the mixture will bubble up), stir together. Working quickly, pour out your brittle on to your prepared pan and spread as thin as possible. You can bang the pan on the counter to get rid of any air bubbles. Place in the fridge for approx. 30 minutes until hard. Once the brittle is hard, break into small pieces.
- Optional – Dip brittle into melted chocolate and chopped pumpkin seeds.
*Photo Credit of Pumpkin Spice Brittle: Alex Romano