Pumpkin Seed Brittle Recipe

Yahoo Food

By Alison Roman

Pumpkin Seed Brittle recipe
Pumpkin Seed Brittle recipe

Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.

Ingredients

  • Nonstick vegetable oil spray

  • 1 cup sugar

  • 1/2 cup light corn syrup

  • 1 cup raw shelled pumpkin seeds (pepitas)

  • 2 tablespoons unsalted butter

  • 1 teaspoon kosher salt

  • 3/4 teaspoon baking soda

  • 1/8 teaspoon ground cinnamon

  • 1/4 teaspoon flaky sea salt

  • Special equipment: A candy thermometer

Preparation

Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 tablespoons water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°F, 3–4 minutes.

Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°F, 3–4 minutes.

See more: A Visual Guide to Winter Squash

Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.

DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.

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photo: Marcus Nilsson