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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Emb1973's Review

Bizzyboolou
December 22, 2013
This is the best brittle I've ever had! I've made it with pecans and peanuts and it's just as tasty. This will be my go-to brittle recipe.

Bizzyboolou's Review

Emb1973
August 24, 2013
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...