A Market for Everyone owned by our Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
A Market for Everyone owned by our Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | NEW! SAT: 9:00am - 6:00pm | SUN: 10:00am - 6:00pm
Winter Saturday Hours: 9:00 - 6:00

Maple Granola Brittle


Made for our Grand Opening Celebration by Jennifer Robinson, people couldn't get enough of this.  Everything in it was purchased at the Co-op!  Jen changed and added a few things, which she has chosen to keep secret just in case she wants to market it, but the basic recipe from Epicurious.com is copied below.  Change it up to match your own preferences for a very sweet treat.

Gourmet | July 2005 

yield:

Makes 6 servings

active time:

30 min

total time:

1 1/4 hr

ingredients

  • 1 cup old-fashioned rolled oats
  • 1/2 cup whole almonds (2 1/2 oz)
  • 1/2 cup pecans (2 oz)
  • 1/2 cup shelled sunflower seeds (2 oz)
  • 1/2 cup roasted pumpkin seeds (2 1/2 oz)
  • 1 teaspoon finely grated fresh orange zest
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup fresh orange juice
  • 1/4 teaspoon salt
  • 1/2 stick (1/4 cup) cold unsalted butter, softened

 

  • Special equipment: a nonstick bakeware liner such as Silpat; a candy thermometer; parchment paper

preparation

Put oven rack in middle position and preheat oven to 350°F.

Spread oats, almonds, pecans, and sunflower seeds in an even layer in a large shallow baking pan and bake, stirring occasionally, until oats are pale golden, about 15 minutes. Transfer to a bowl and toss with pumpkin seeds and zest.

Line a baking sheet with nonstick liner. Cook brown sugar, syrup, juice, and salt in a 4- to 6-quart heavy saucepan over moderately high heat, stirring with a wooden spoon (be careful not to splash or splatter while stirring; mixture will become extremely hot), until it registers 290°F on thermometer, 8 to 10 minutes. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto liner, then cover mixture with a sheet of parchment paper.

Roll out brittle as thin as possible with a rolling pin. Carefully peel off parchment paper and discard (don't worry if some caramel sticks to parchment).

Cool to room temperature, about 30 minutes. Break brittle into large pieces.

Cooks' note: Brittle can be made 2 weeks ahead and kept, layered between sheets of parchment paper, in an airtight container at room temperature.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.


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