Crunchy Peanut and Pumpkin Seed Brittle
This gluten free and fodmap friendly recipe serves 15. One serving contains 274 calories, 8g of protein, and 15g of fat. A mixture of baker's semi-sweet chocolate, water, planters roasted peanuts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.
Instructions
Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray. Set aside. Cook water and sugar in large heavy saucepan on high heat 8 to 10 min. or until sugar turns a dark amber color, stirring frequently. Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.
Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter. Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon. While hot, cut into 24 pieces. Cool completely
Drizzle or spread thin layer of chocolate over brittle.