Addictive Pumpkin Seed Brittle Recipe
A Sweet and Crispy Treat
Get ready to indulge in a sweet and crunchy snack that’s impossible to resist. This pumpkin seed brittle recipe relies on the natural foaming action of baking soda to create a crispy, candy-like texture that’s perfect for munching on.
Easy to Make, Hard to Put Down
With only 7 ingredients and 20 minutes of active cooking time, this recipe is a breeze to prepare. And the best part? You can customize it to your taste by substituting your favorite toasted nut for the pumpkin seeds.
What You’ll Need
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 1/2 cups granulated sugar
- 1/3 cup light corn syrup
- 4 tablespoons unsalted butter (1/2 stick), in chunks
- 1 1/2 cups toasted unsalted pumpkin seeds (sometimes called pepitos)
Let’s Get Started!
Prep Your Pan
Line a rimmed baking sheet with parchment paper and liberally grease it with vegetable oil.
Mix and Cook
In a small bowl, stir the baking soda into the vanilla to dissolve it; set aside. Then, cook the sugar, water, corn syrup, and butter in a medium saucepan over medium-high heat until the mixture boils, stirring occasionally, until it turns a deep amber and measures 335°F to 340°F on a candy thermometer, 8 to 12 minutes.
Add the Magic Ingredients
Remove the sugar mixture from the heat and carefully stir in the vanilla mixture and salt, being careful of any spattering. Immediately stir in the pumpkin seeds and pour into the prepared pan, using a wooden spoon to spread and evenly fill the pan.
Let it Cool and Break
Let the brittle cool to room temperature, 20 to 30 minutes. Gently twist the pan to release the brittle (if necessary, invert the pan onto a piece of clean parchment while tapping to release it), then break it into large chunks.
Store and Enjoy
Store your delicious pumpkin seed brittle in an airtight container at room temperature for up to 2 weeks. But be warned: it’s so addictive, you might not be able to resist devouring it all in one sitting!
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