Dessert & Baked Goods » Pumpkin Seed, Rosemary & Bacon Brittle
Bacon makes everything better — we know this for sure — and Kathy Gunst's savory/sweet brittle, chock-full of pumpkin seeds, rosemary and bacon is proof that dreams do come true.
Print Recipe
Makes about 4 cups of brittle
Ingredients
- 1 cup pumpkin seeds
- 1 cup sugar
- pinch of salt
- 2-3 strips cooked bacon, crumbled
- 1½ tbsp fresh rosemary, chopped
- ½ tsp cayenne pepper
- 1 egg white
How-to
- Preheat oven to 375°
- To cook bacon, heat a large skillet over medium-high and cook until crisp, being careful not to let it burn. Drain on a paper towel. Crumble into small (but not tiny) pieces and set aside
- Line a baking with parchment paper, a silicon mat or aluminum foil
- In a medium bowl, mix the sugar, salt, rosemary, cayenne, bacon pieces, and pumpkin seeds
- In another bowl, whisk the egg white for a few minutes until foamy, but not stiff. Fold the egg white into the pumpkin seed mixture
- Place the brittle mixture onto the prepared cookie sheet, spreading it thinly and evenly with a soft spatula
- Bake about 25 minutes, or until the brittle is a good golden brown color. Remove and let cool
- Break brittle into 1½" pieces. The brittle will keep, covered, in a cookie tin or tightly-sealed plastic bag for several days
Recipe adapted from Notes From a Maine Kitchen by Kathy Gunst, copyright © 2011, Published by Down East Books
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