Peppery Pepita Brittle

Peppery Pepita Brittle Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Black pepper, red pepper, and cumin boost brittle to a whole new level in this mildly spicy Peppery Pepita Brittle.

Yield:

Serves 24
Total time: 24 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 24 Minutes
Total: 24 Minutes

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes,

Cooking Light

September 2013
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