Black pepper, red pepper, and cumin boost brittle to a whole new level in this mildly spicy Peppery Pepita Brittle.
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
How to Make It
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.
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.
Highly addictive! Had roasted/salted pepitas on hand, so cut the kosher salt in half (down to 1/4 tsp). Ended up with a little too much butter that didn't turn in, so next time I will do a quick drain of the pepitas before throwing them in. My husband and I burned our fingers trying to steal nibbles before it had cooled...
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