Pumpkin Seed Brittle
This delicious pumpkin seed brittle combines the satisfying crunch of pepitas with a touch of sweetness, making it a perfect festive treat for any gathering. Quick and easy to prepare, it disappears in no time!
Ingredients
- 1 1/4 cups granulated sugar (260 grams)
- 1/2 cup light corn syrup or liquid glucose (170 grams)
- 1/3 cup water (75 milliliters)
- 6 tablespoons unsalted butter (90 grams)
- 1 3/4 cups roasted unsalted pepitas (250 grams)
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon ground cayenne
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare a silicone baking mat-lined tray and set it aside for later use.
- In a large saucepan, mix sugar, corn syrup, and water. Cook over medium heat without stirring until the mixture turns a golden color, about 10 minutes.
- Stir in the butter until fully melted and combined.
- Add the roasted pepitas and mix thoroughly to blend all components.
- Include the baking soda, salt, cinnamon, and cayenne, then stir carefully to combine.
- Quickly pour the mixture onto the prepared silicone mat and allow to cool completely before breaking into pieces.
- Store the brittle in an airtight container at room temperature for up to two weeks.