Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Julianna Grimes
Recipe by Cooking Light September 2013

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

83 calories; fat 4.6g; saturated fat 1.7g; mono fat 1.4g; poly fat 1.2g; protein 1.7g; carbohydrates 9.9g; fiber 0.3g; cholesterol 5mg; iron 0.5mg; sodium 100mg; calcium 4mg.
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