Pumpkin Seed Brittle

By Libbie Summers
Video by Candace Brower
Assisted by David Dempsey

I. Love. Making. Brittle. What makes this not your ordinary brittle is the kick of cayenne and cinnamon…oh and the pepitas!!!
(written recipe below video)

Pepita Brittle
Candy Recipes, Pepitas, Pumpkin Seeds, Brittle Recipes,

Pepita Brittle
serves 6-8 (yields 3 cups)

What you need:
1 cup sugar
1⁄2 cup corn syrup
1 3⁄4 cups pepitas (raw hulled pumpkin seeds)
1 teaspoon baking soda
2 tablespoons butter
1⁄4 teaspoon ground cinnamon
1⁄8-1/4 teaspoon ground cayenne (depending on how much heat you like)
Pinch of flake sea salt

What to do:
Spray a baking sheet with nonstick cooking spray and set aside.

In a large skillet over high heat, stir together the sugar, corn syrup, and 1⁄4 cup water and bring the mixture to a full boil. Stir in the pepitas with a heatproof spatula. Continue to cook for 5 minutes, stirring occasionally, until the syrup becomes thick and honey colored and you begin to smell the pepitas cooking. Remove the skillet from the heat and stir in the baking soda. Working quickly, stir in the butter, cinnamon, and cayenne and continue to stir until the butter has melted. Turn the brittle out onto the prepared baking sheet and, working quickly, use the back of your spatula to spread the mixture out to a thin 8-by-10-inch rectangle. Sprinkle the top with sea salt and let the brittle cool completely, for about 20 minutes, then break into shards. Store the shards in an airtight container until ready to decorate the cake (shards will keep for 10 days).
Candy Recipes, Brittle Recipes, Pumpkin Seeds, Pumpkins,

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