Here are the recipes we used for this episode. Let us know if you try them and what changes or adaptations you make!

Pumpkin Seed Brittle
adapted from Dan Barber

• 1 3/4 cups sugar
• 3/4 cup water
• 1 1/2 cups glucose syrup (or corn syrup)
• 3 cups pumpkin seeds (hulled and raw)
• 2 teaspoons fine sea salt
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• Optional: replace 1 cup of the pumpkin seeds with 1 cup of chopped dried cranberries; whole dried currants; or candied ginger
• Optional: coat the brittle in tempered chocolate (recipe below)

Bring sugar, syrup and water to a boil over high heat in a heavy-bottomed saucepan, stirring constantly. When it boils, stop stirring and cook until the candy thermometer reads 264ºF/129ºC.

Add the pumpkin seeds and salt and any dried fruit; return to stove over medium-high heat. Stirring gently, cook until the candy reaches 318ºF/159ºC.

Remove from heat and stir in the butter and vanilla. Then stir in the baking soda.

Pour onto a lightly oiled smooth surface, preferably marble; you can also use buttered parchment paper or a rimmed baking sheet lined with a silicone mat. For a thinner brittle, gently stretch it when it’s just cool enough to handle. Break into pieces and either store in an air-tight container or coat in tempered chocolate.

How to Temper Chocolate (link)
by Jacques Torres with Christina Wright and Kris Kruid
from Dessert Circus at Home by Jacques Torres

Pour the chocolate over the pieces of brittle, or dip the brittle in the chocolate and let stand until hardened. Then store in an air-tight container.

Red Wine Caramel Apples
by Paul Grimes for Gourmet Magazine

• 8 small, tart apples, stemmed, washed well, and dried
• 1 1/2 cups red wine
• 2 cups sugar
• 1/2 cup water
• 6 tablespoons heavy cream

• Equipment: 8 wooden popsicle sticks or chopsticks; a candy thermometer

Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.

Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.

Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.

Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.