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Pumpkin Seed Brittle
Servings: 16

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

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 degrees, 3 to 4 minutes.

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

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.

Carbohydrates22 g (7%)
Fat5 g (8%)
Protein2 g (4%)
Saturated Fat2 g (8%)
Sodium249 mg (10%)
Polyunsaturated Fat2 g
Fiber0 g (2%)
Monounsaturated Fat2 g
Cholesterol4 mg (1%)

Source: Bon Appetit | November 2013

Recipe Comments

Nov 11th 2013
Anyone else afraid that they might break a tooth? lol
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