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Peppery Pepita Brittle

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 24 mins
Total time 24 mins
Yield Serves 24
Black pepper, red pepper, and cumin boost brittle to a whole new level in this mildly spicy Peppery Pepita Brittle.

Ingredients

  • 1/4 cup butter
  • 1 cup unsalted pumpkinseed kernels
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 2/3 cup sugar
  • 1/3 cup light-colored corn syrup
  • 1/4 cup water
  • 3/4 teaspoon baking soda

Nutrition Information

  • calories 83
  • fat 4.6 g
  • satfat 1.7 g
  • monofat 1.4 g
  • polyfat 1.2 g
  • protein 1.7 g
  • carbohydrate 9.9 g
  • fiber 0.3 g
  • cholesterol 5 mg
  • iron 0.5 mg
  • sodium 100 mg
  • calcium 4 mg

How to Make It

  1. Melt butter in a small saucepan over medium heat. Add pumpkinseed kernels and next 4 ingredients (through red pepper); cook 3 minutes, stirring frequently. Set aside.

  2. Combine sugar, corn syrup, and 1/4 cup water in a medium, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook until a candy thermometer registers 335°. Remove pan from heat; add pumpkinseed mixture and baking soda. Working quickly, spread mixture in a thin, even layer on a baking sheet lined with parchment paper; let stand until set. Break into pieces.