Spiced Pumpkin Seed Brittle

Brittle candy has long been a crunchy staple of American sweet shops, cooked until the sugar shatters at a touch. This version folds in toasted pepitas with cinnamon and a whisper of cayenne for warm spice and gentle heat.

Serves 6 · 10 min prep · 20 min cook

Estimate for one serving

• 290 cal
• 6g protein
• 38g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 1/2 cups raw hulled pumpkin seeds (pepitas)
• 1 cup granulated sugar
• 1/3 cup light corn syrup
• 1/4 cup water
• 2 tbsp unsalted butter
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cayenne
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract

Instructions

1. 1Line a baking sheet with a silicone mat or heavily greased parchment and keep it nearby; brittle sets fast.
2. 2Toast the pepitas in a dry skillet over medium heat until fragrant and lightly golden, about 5 minutes, then set aside.
3. 3In a heavy medium saucepan combine the sugar, corn syrup, and water; stir just until the sugar looks wet.
4. 4Cook over medium heat without stirring until the syrup reaches 300°F on a candy thermometer (hard-crack stage) and turns pale amber.
5. 5Remove the pan from heat and immediately stir in the butter, toasted pepitas, cinnamon, cayenne, salt, and vanilla.
6. 6Working quickly, sprinkle the baking soda over the mixture and stir hard; the candy will foam and lighten.
7. 7Pour the foamy mixture onto the prepared sheet and tilt or spread gently with a heatproof spatula into a thin even layer.
8. 8Let the brittle cool completely at room temperature until hard and glassy, about 30 to 45 minutes.
9. 9Break into irregular shards with your hands or the back of a knife.
10. 10Store in an airtight tin between layers of parchment so the pepitas stay shatter-crisp.