Happy Halloween!!! Are you guys ready to get your costumes on and your tummies all filled up with sugar? We have a quite a day of volunteering and like three different rounds of trick-or-treating to be had.
Here are my little ones, Pia is a Ghoul and Coco is a Snow Owl. Although, on facebook a friend said she looks more like Carol Channing.
And here are the three of us ready to rock out and go trick or treating.
And in the mean time, if you need something sweet and delicious that is homemade, consider making this Spiced Sesame Pumpkin Seed Cranberry Brittle, which also happens to allergen free and vegan!
I made this last week and the kids and I have been nibbling at it all weekend. I happen to know that it is not only a lovely little bite of candy, but also happens to be incredible over ice cream! (This is what I ate it with- the ice cream and the caramel which was TDF).
Ok! I am off to the Halloween races- look for all the cuteness on instagram stories and snapchat where I will be chronicling our Halloween festivities!
- 2 cups sugar (I used organic non-GMO beet sugar)
- 1 cup water
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ⅛ teaspoon cayenne
- 1 ½ cups pumpkin seeds
- ⅓ cup sesame seeds (white and black)
- ⅓ cup dried cranberries
- In a pot with deep sides combine the sugar, water, salt, cinnamon and cayenne pepper. Fit the pot with a candy thermometer and cook over low heat until the temperature meets 238 degrees. This will take about 10-12 minutes (you may have to increase the heat slightly towards the end.)
- Meanwhile, in a large dry pan add the pumpkin seeds and sesame seeds and toast them over medium heat, stirring often until they are lightly toasted and fragrant, about 3 minutes.
- When the caramel reaches 138 degrees stir in the seeds and dump in the cranberries and stir with a wooden spoon while continuing to cook until the sugar reaches 280 degrees, about 25 minutes total cooking time. Pour out immediately onto a sheet pan and spread as thinly as possible with a wooden spoon. Lay a sheet of parchment over the top and then roll with a rolling pin to get it even thinner.
- Let the brittle cool slightly and then break apart or cut into pieces with scissors. Eat like candy or crumble over ice cream. Store in an airtight container.
Print Recipe
Love the sound of this take on brittle!
Thanks Kevin!
So is the final temp of the candy 238 or 280?
280 Suzi D!
Fabulous brittle and adorable costumes!!
Thank you Jenny! We love Halloween!!
Looks tasty!
Thank you Maria!
Awwww, such cute costumes! Oh, and obviously I’m restraining myself from trying to take a bite of the screen because this brittle looks amazing!
Thank you so much Tori!! I will tell them!
What a beautiful family! Loving that cranberry season is almost here!
Thank you so much Julie!
Love the costumes! Can’t wait to try this brittle!
This brittle would be great for holiday gift giving!
Thank you Naomi!
Was it a typo that the seeds go in at 138 or did you mean 238? This looks delicious.
238! thank yoU!
YUM – can’t wait to try this for our house!
If we wanted to make it sesame-free, would you suggest a substitute for the sesame seeds, or just leave them out with no replacement?
Hi Bianca- super easy to leave them out! and you could add candied ginger, sesame seeds or anything else you could think of if you wanted to replace the sesame.
I love sesame and the many health benefits it has. I recently made a batch of Matcha Coconut Sesame Snaps. Super delicious, Vegan and easy! And it gives me energy as a pre or post workout snack 🙂
If you are interested, head over to my blog for the recipe:
https://breakfastandsalads.wordpress.com/2016/11/14/matcha-coconut-sesame-snaps/