November 11th, 2009
During the fall, my diet primarily revolves around pumpkins, butternut squash, cranberries and turkey. I love adhering to seasonal flavors and all of the traditions that go along with them. One of my favorite things to do is roast pumpkin seeds and as soon as I saw Martha Stewart’s brittle recipe here, I knew I had to give it a try. Here are a couple of things I learned during the process (besides the fact that I’ll be making this throughout the entire holiday season):
1. It’s not as “kid friendly” as Martha claims. I nearly lost my right hand while pouring the scalding liquid onto the baking sheet.
2. I used to justify eating brittle since it’s packed full of protein (well, sorta). I now realize that the amount of butter and sugar cancels out any potential health benefit.
3. I’m a fan of any dessert that requires excessive banging and/or the use of a mallet.