Pumpkin Seed Brittle

A fun fall dessert with a slight kick! Via Tasting Table.

  • ¾ cup sugar
  • ¼ cup light corn syrup
  • 3 tablespoons water
  • 3 tablespoons unsalted butter
  • 1 cup raw shelled pumpkin seeds (pepitas)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoons cayenne
  • ¼ teaspoon coarse sea salt
  1. Using a wooden spoon, stir the sugar, corn syrup and water in a medium heavy-bottom saucepan over medium-high heat until the sugar melts, about 3 minutes. Adjust the heat to medium-low and continue to stir until the sugar has become a light golden brown color, about 12 to 14 minutes. [For me, this took a longer period of time, so don’t worry if it doesn’t seem to be changing hue on time.]
  2. Add the butter and allow it to melt, then add the pumpkin seeds. Cook, stirring constantly, until golden brown, about 3 minutes. Add the baking soda, salt, cinnamon and cayenne and stir for 1 minute.
  3. Pour the brittle mixture onto a parchment-lined baking sheet coated with nonstick spray. Spread the brittle into an even layer using a rubber spatula. Sprinkle the coarse sea salt on top of the brittle and allow to cool at room temperature until completely hardened, about 1 hour.
  4. Once cooled, break into bite-size pieces. Make ahead: Brittle can be made 1 week in advance and stored in an airtight container.
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