Pine Nut and Pumpkin Seed Brittle - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 ounces (about 1/2 cup) pine nuts
- 3 ounces (about 1/2 cup) hulled pumpkin seeds
- 2 tablespoons vegetable oil
- 2 1/2 cups sugar
- 1 cup water
- 6 tablespoons corn syrup
- 4 ounces unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 375 degrees F.
- Place the pine nuts and pumpkin seeds on a sheet pan and place in the oven. Roast the nuts until golden, shaking the pan periodically to ensure even browning, about 10 minutes.
- Line a large sheet pan with a silpat cover, or, with aluminum foil. Smooth out any wrinkles that form on the sheet pan, grease with the vegetable oil and set aside. In a large, heavy-bottomed saucepan, combine the sugar and water and bring to a boil, without stirring. Add the corn syrup and continue to boil the sugar, brushing down the sides of the saucepan with a brush that's been dipped in water to force down into the pan any crystallized sugar that forms on the walls of the pan.
- When the sugar reaches 250 degrees F, gradually add the butter, but do not stir. Continue to cook the sugar until it starts to turn a light caramel color. Remove from the heat and add the salt and baking soda, stirring to distribute. Pour the sugar over the silpat and cover evenly, making a thin sheet over the silpat. While the sugar is still warm, sprinkle the pine nuts and pumpkin seeds over the candy. Allow to cool completely before breaking and serving.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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