This is the mashup of dreams...sweet and savory, buttery and sweet.
Buttery, sweet brittle packed with toasted “everything” bagel seasoning: it’s sweet and a touch savory, salty with the faint hint of a toasted bagel. You can’t have just one bite (trust me...I speak from personal experience). In a word, addictive. Start to finish, it takes not even 15 minutes to make this spectacular confection. A candy thermometer is required to be sure the toffee will be the perfect texture. This recipe is entirely about technique, not torture!
Equipment: medium saucepan; dry and wet measuring cups; measuring spoon; candy thermometer; rimmed sheet pan; parchment or wax paper; heatproof spatula
Ingredients:
1 cup (2 sticks) unsalted butter
1 cup sugar
¼ cup water
½ cup "everything but the bagel" seasoning ½ teaspoon kosher salt (optional)
"You can make your own EBTB seasoning by mixing equal parts sesame seeds, poppy seeds, dehydrated garlic, dehydrated onion, and flaky sea salt."
1. Line a rimmed sheet with parchment or wax paper and set aside. 2. In a medium saucepan outfitted with a candy thermometer, add the butter, sugar, and water, and cook over medium-high heat. Once the butter is melted with the sugar and comes to a simmer, carefully stir the mixture from time to time to distribute the brown sugar evenly as it caramelizes.
ILOC tip: be very careful when stirring the sugar with the water. If there are any drops of sugar-water on the side of the pan it will burn as the syrup cooks, which can in turn compromise the end result. Should this happen, dip a clean pastry brush in water and wipe away the splatter. It's all about technique, not torture!
3. Once the mixture reaches 260°F on a candy thermometer, stir in the bagel seasoning (if your bagel seasoning does not have salt, add the optional salt). Continue cooking, stirring constantly, until the mixture reaches 330°F or until it takes on a dark golden amber color.
4. Immediately remove the pan from the heat and swiftly pour the mixture into the prepared pan with a heatproof spatula, spreading it into an even layer as thin as possible, about ¼-inch thick. Set aside to cool until firm, about 30 minutes.
5. Once the brittle is fully set, break it into pieces. Store into an airtight container at room temperature.
Makes approximately 6-8 cups.
