How To Make Spicy Pumpkin-Seed Brittle | Tasting Table Recipe

Use pepitas to make a sweet, savory, crunchy treat

A dash of cayenne pepper and a sprinkle of coarse sea salt provide a bit of heat and savoriness to this easy brittle recipe. We'll be making it as a more grown-up alternative to Halloween candy this year.

To learn more, read "Golden Gourd."

Recipe from the Tasting Table Test Kitchen

Spicy Pumpkin-Seed Brittle
5 from 56 ratings
Learn to make a spicy pumpkin brittle. 
Prep Time
10
minutes
Cook Time
20
minutes
Servings
12
ounces
Total time: 30 minutes
Ingredients
  • ¾ cup sugar
  • ¼ cup light corn syrup
  • 3 tablespoons water
  • 3 tablespoons unsalted butter
  • 1 cup raw shelled pumpkin seeds (pepitas)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoons cayenne
  • ¼ teaspoon coarse sea salt
Directions
  1. Using a wooden spoon, stir the sugar, corn syrup and water in a medium heavy-bottom saucepan over medium-high heat until the sugar melts, about 3 minutes. Adjust the heat to medium-low and continue to stir until the sugar has become a light golden brown color, about 12 to 14 minutes. Add the butter and allow it to melt, then add the pumpkin seeds. Cook, stirring constantly, until golden brown, about 3 minutes. Add the baking soda, salt, cinnamon and cayenne and stir for 1 minute.
  2. Pour the brittle mixture onto a parchment-lined baking sheet coated with nonstick spray. Spread the brittle into an even layer using a rubber spatula. Sprinkle the coarse sea salt on top of the brittle and allow to cool at room temperature until completely hardened, about 1 hour. Once cooled, break into bite-size pieces. Make ahead: Brittle can be made 1 week in advance and stored in an airtight container.
Nutrition
Calories per Serving 231
Total Fat 12.3 g
Saturated Fat 4.1 g
Trans Fat 0.2 g
Cholesterol 11.4 mg
Total Carbohydrates 28.7 g
Dietary Fiber 1.0 g
Total Sugars 27.1 g
Sodium 132.3 mg
Protein 4.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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