Pumpkin Seed Brittle

Pumpkin Seed Brittle
This crunchy, easy-to-make-ahead brittle is sure to please everybody with a sweet tooth. They are great to have around at Xmas time.
Recipe type: Confectionery
  • nonstick vegetable oil spray
  • 1 cup sugar
  • ½ cup light corn syrup
  • 2¼ tablespoons water
  • 1 cup raw shelled pumpkin seeds (pepitas)
  • 1½ tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon flaky sea salt
  • A candy thermometer
  1. Line a baking tray with baking paper and then spray with nonstick spray; set aside.
  2. Bring sugar, corn syrup, and 2¼ tablespoons water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar.
  3. Fit saucepan with thermometer and cook until thermometer registers 143°C (290°F), 3–4 minutes.
  4. Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 150°C (305°F), 3–4 minutes.
  5. Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet.
  6. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.
Brittle can be made 1 week ahead. Store airtight, layered between sheets of grease-proof baking paper, at room temperature

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