Comments on: Pumpkin Seed Cocoa Nib Brittle

By: Danielle

Danielle — Sun, 11 Nov 2007 12:19:48 +0000

Sticky – Go cooking lawyers!

Julia – If you want it to get caramel colored, just cook it a bit longer before adding in the seeds and all, until it’s just a bit lighter than you want it to end up. The ginger sounds like a really good idea!

By: Julia

Julia — Sun, 11 Nov 2007 05:58:02 +0000

I just made 2 batches of this today. One batch this morning, and one more later this afternoon. Soo tasty.

The first batch I tossed a vanilla bean into. Unfortunately, the sugar didn’t get vanilla flavored. Still very tasty. My roommate came out of her room and asked what was so delicious.

The second batch I added some powdered ginger to, along with the cayenne. Also very good.

For some reason, neither batch of sugar turned caramel colored. Which is odd. I’ve successfully made caramel before, so I’m not sure what I did wrong.

By: StickyGooeyCreamyCchewy

StickyGooeyCreamyCchewy — Wed, 07 Nov 2007 14:48:32 +0000

Danielle- Thanks for pointing me to the other recipes. I am printing out the post for the Cocoa Nib Caramel and Almond Butter Nougat Bars as I write this.

By the way, StickyGooeyCreamyChewy is not my real name, ;) but I’m glad you like it. I am a lawyer too, but I don’t practice anymore (much to my parents’ chagrin). Too many other things I love more.

By: Danielle

Danielle — Wed, 07 Nov 2007 14:25:10 +0000

StickyGooeyCreamyChewy: Well, first, I must say that your name itself is making me hungry. And next, well, cocoa nibs! Let me point you towards the entire ever-growing collection of my cocoa nib recipes.

By: StickyGooeyCreamyChewy

StickyGooeyCreamyChewy — Wed, 07 Nov 2007 05:03:54 +0000

What an interesting treat! I have a box of cocoa nibs in the pantry that I’ve been trying to figure out what to do with. This looks like a good start.

Your photo is just beautiful. So creative!

By: Danielle

Danielle — Wed, 07 Nov 2007 01:16:46 +0000

Zsofi – Heh, you sure do.

Mary – I’m sure you can order them online, though they’re actually fairly commonly sold at gourmet stores under the Scharffenberger brand.

By: Mary

Mary — Tue, 06 Nov 2007 21:57:36 +0000

That looks unbelievably delicious. I totally want to make them, but where did you get the cocoa nibs? Can you order them online?

By: Zsofi

Zsofi — Tue, 06 Nov 2007 20:24:53 +0000

Hi Danielle, this looks absolutely amazing! (and I think I recognize that black thing:). btw, I got the magazine today, thank you so much!!!

By: Danielle

Danielle — Tue, 06 Nov 2007 14:58:16 +0000

Thanks, everyone!

Brilynn – Great idea!

Nabeela – Maybe, though I’d eat it quickly that way before it melts into goo.

mr.ed – Great ideas!

Vanessa – As soon as I get the wedding photos, I’ll post the recipes for all the cupcakes we made.

Michelle – Thanks for the feedback, I’m glad to hear you liked it!

Bee – Excellent! That’d be really awesome, if we could make it happen.

By: Rasa Malaysia

Rasa Malaysia — Tue, 06 Nov 2007 06:55:23 +0000

Wow, I have never seen anything like this. Very interesting and pretty.

By the way, got your comment about culinary tour. I have yet to figure out my next trip back but I will remember you and Dave and will let you know. Who knows, our schedule might work…:)