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."
Spicy Pumpkin-Seed Brittle
Recipe from the Tasting Table Test Kitchen
Yield: 12 ounces
Prep Time: 10 minutes, plus cooling time
Cook Time: 20 minutes
Total Time: 30 minutes, plus cooling time
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
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.
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