Fennel Pumpkin Seed Brittle

This recipe created by our newly crowned Kosher Master, Reena Goldberger, wowed the judges…and everyone else who managed to grab a bite. It provides the perfect crunch factor for any dish and works in sweet and savory preparations. Reena served it with salmon ceviche. 

Fennel Pumpkin Seed Brittle

Prep Time 2 minutes mins

Cook Time 10 minutes mins

Total Time 12 minutes mins

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Servings

12 Servings

1x2x3x

Ingredients

• 1 cup sugar
• 2 tablespoons water
• 1 teaspoon fennel seeds
• 2 tablespoons pumpkin seeds
• 1/2 teaspoon sea salt

Instructions

• Prepare cookie sheet with parchment paper
• Bring sugar and water to a boil. Add in the fennel seeds and pumpkin seeds and stir with a spatula. 
• Let caramelize until golden brown, stirring mixture to keep it smooth. 
• Once golden brown, pour onto parchment paper and lift paper to spread evenly over surface, ensuring the brittle is very thin. 
• Sprinkle with salt.
• Let cool.
• Crackle and add to your favorite dishes or just snack.