Pumkin Brittle Question

Joined Nov 3, 2002
Does anyone know why in a few recipes they add baking soda in pumkin brittle? THANK YOU
Joined Feb 21, 2001
The baking soda causes an explosion of gas in the hot syrup. If you can get it out of the pan and onto a greased sheet pan fast enough, you get a lighter product. Syrup alone cooked that hot will be like glass, clear and brittle. Depending on how much baking soda, you can get something almost like volcanic foam.
Too much soda and you can really taste it though. I have a recipe for some stuff from Australia called honeycomb which really takes it to the limit, if you're interested. Quick and fun to make.
Joined Nov 6, 2001
Pumpking brittle - 2 1/2 sheet pans

4 1/2 cups sugar
1 1/2 cups water
3 cups pumpkin seeds or any nut basically
1/2 t baking soda
carmalize sugar and water and add seeds to coat. Add soda and stire well and place on lightly oiled sheet pans . Baking soda makes a softer and whiter brittle..


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