Food, Fun and Fabulous 138
This yummy brittle makes a lovely garnish for fall desserts or
can stand alone as a candy.
yield: 16 servings
Pumpkin Seed Brittle
non-stick vegetable oil spray
1 cup sugar
½ cup light corn syrup
3 tablespoons water
1 cup raw pumpkin seeds (pepitas), shelled
2 tablespoons unsalted butter
1 teaspoon kosher salt
¾ teaspoon baking soda
1
/
8
teaspoon ground cinnamon
¼ teaspoon flaky sea salt
Spray a parchment-lined baking sheet or use
Silpat and set aside. In medium saucepan over
medium heat, bring sugar, corn syrup, and water to
a boil, stirring to dissolve sugar. Fit saucepan with
candy thermometer and cook until thermometer
registers 290 degrees, 3-4 minutes. Stir in pumpkin
seeds, butter, and salt and cook, stirring often,
until pale brown and thermometer registers
305 degrees, 3-4 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. Brittle can be made 1 week ahead
and stored at room temperature in an airtight
container with parchment paper between each
layer.
