Chef's Quick Tip: Pumpkin spiced brittle

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This week, Bianco Rosso pastry chef Suzanne Berne teaches Tina Redwine how to make festive Thanksgiving-themed treats.

Pumpkin Seed Brittle

Ingredients

Egg White                    1 Each

Granulated Sugar        1/3cup

Cinnamon                    1 Tsp

Ginger                         ½ Tsp

Cayenne Pepper          ½ Tsp

Sea salt                        ¼ Tsp

Pumpkin Seeds*          2 Cups

 

Method

Notes: Any seeds or nut can be used in this recipe

Preheat oven to 350 degrees

Whisk together egg white, sugar and spices until frothy. 

Add in seeds and mix until seeds are evenly coated in meringue.

Spread onto sheet pan lined with parchment paper, be sure there is space for brittle to expand.

Bake 12-15 minutes until golden.

Allow to cool, store in airtight containers.

Contact:

Susanne Berne

Pastry Chef Bianco Rosso

Wilton and Trumbull

https://www.biancorossorestaurantandbar.com/

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