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Photo: Randy Mayor; Styling: Cindy Barr

Peppery Pepita Brittle

Black pepper, red pepper, and cumin boost brittle to a whole new level in this mildly spicy Peppery Pepita Brittle.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 24
  • Hands-on:24 Minutes
  • Total:24 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Fat: 4.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.7g
  • Carbohydrate: 9.9g
  • Fiber: 0.3g
  • Cholesterol: 5mg
  • Iron: 0.5mg
  • Sodium: 100mg
  • Calcium: 4mg
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Peppery Pepita Brittle recipe

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