Pumpkin Waffles with Hazelnut Brittle

Waffles

Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside. Whip egg whites with a hand mixer on high until stiff peaks form -- about 1 1/2 -- 2 minutes. Set aside. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. Once the waffle iron is heated, pour in batter and cook according to your waffle maker's directions.

Hazelnut Brittle

Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces.

Spiced Maple Syrup

In a small saucepan, heat all ingredients over a low heat for 15 minutes. Using a slotted spoon, remove spices. Serve warm.