Description
A sweet and crunchy pumpkin seed brittle, spiced with cinnamon and cayenne. Perfect for sharing the flavors of autumn!
Ingredients
260 grams granulated sugar (1 1/4 cups)
170 grams light corn syrup or liquid glucose (1/2 cup)
75 milliliters water (1/3 cup)
90 grams unsalted butter (6 tablespoons)
250 grams roasted unsalted pepitas (1 3/4 cups)
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne
Instructions
Line a large tray with a silicone baking mat, and set aside until ready to use.
To a large saucepan, add sugar, corn syrup, and water. Cook over medium heat, without stirring, until the mixture is a light golden brown and resembles honey, about 10 minutes.
Add the butter and allow it to melt.
Add roasted pepitas* and stir to incorporate.
Add the baking soda, salt, cinnamon, and cayenne, and stir gently to incorporate.
Immediately pour the mixture onto silicone mat. Allow to cool completely, then break into pieces.
Brittle can be stored in an airtight container at room temperature for up to two weeks.
Notes
*If desired, you can also make this recipe using raw pumpkin seeds. When I make it this way, I add the raw seeds and then cook the mixture for 1-2 minutes, stirring frequently. You’ll hear the seeds start to crack and pop as they cook.
Use a wooden or heat-safe spoon for this recipe! The sugar mixture will be very hot, and can easily melt a plastic spoon or spatula.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets