Pumpkin Seed Brittle
A crunchy, sweet homemade brittle made with pepitas (pumpkin seeds), perfectly seasoned with cinnamon and sea salt. This candy-like treat offers a delightful combination of caramelized sugar and toasted pumpkin seeds.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1 cup sugar
- •½ cup light corn syrup
- •1 cup raw shelled pumpkin seeds (pepitas)
- •2 tablespoons unsalted butter
- •1 teaspoon kosher salt
- •¾ teaspoon baking soda
- •⅛ teaspoon ground cinnamon
- •¼ teaspoon flaky sea salt
- •1 piece candy thermometer
Cooking Instructions
- 1.
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.
4 min
- 2.
Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°F, 3-4 minutes.
4 min
- 3.
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.
30 min
- 4.
DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.
