Chef's Quick Tip: Pumpkin spiced brittle

This week, Bianco Rosso pastry chef Suzanne Berne teaches Tina Redwine how to make festive Thanksgiving-themed treats.
Pumpkin Seed Brittle
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
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.
Susanne Berne
Pastry Chef Bianco Rosso
Wilton and Trumbull