Pumpkin Waffles with Hazelnut Brittle


Have fun with breakfast this weekend and make pumpkin waffles with hazelnut brittle! You won’t regret making this delicious recipe!

preparation

preparation Time
0 mins

cook Time
0 mins

servings
3

calories
3356 per serving

ingredients

  • For Waffles:
  • 1/4 cup light brown sugar
  • 3 tablespoons cornstarch
  • 1-1/4 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1-3/4 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1/4 teaspoons cloves
  • 1/2 teaspoons freshly grated nutmeg
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup canned solid-pack pumpkin
  • 4 tablespoons unsalted butter, melted and warm
  • Hazelnut Brittle:
  • 1 cup white sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 2 tablespoons butter
  • 2-1/2 cup roasted unsalted hazelnuts, sliced
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking soda
  • few drops vanilla
  • For Spiced Maple Syrup:
  • 1/2 stick cinnamon
  • 3 star anise
  • 1 jar pure maple syrup
  • For Whip Cream:
  • 16 ounces Heavy whipping cream
  • 2 tablespoons white granulated sugar
  • 2 tablespoons spiced rum
  • 1 teaspoons vanilla extract

directions

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.

recipe by

Kari K.


mm
Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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