Pumpkin-Seed Brittle

Name: Pumpkin-Seed Brittle
Prep time: 20 min
Total time: 35 min
Yield: 16
Ingredients: Cooking spray; 2 c. sugar; 1/2 tsp. ground cinnamon; 1/2 tsp. salt; 1 1/2 c. pepitas (raw shelled pumpkin seeds)

By Carrie PurcellPublished: Jan 18, 2013

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Andrew Purcell

Yields:

Prep Time:

20 mins

Total Time:

35 mins

Cal/Serv:

193

Crunchy raw pepitas and warm cinnamon add a salty-sweet-spicy burst of flavor to a basic brittle.

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Ingredients

Cooking spray
2 cups sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups pepitas (raw shelled pumpkin seeds)

Directions

1. Step 1Line a 9- by 13-inch rimmed baking sheet with parchment, coat with cooking spray, and set atop a wire rack.
2. Step 2In a medium saucepan fitted with a candy thermometer, bring sugar, cinnamon, salt, and 1 cup water to a boil, stirring just until sugar is dissolved. Continue cooking until temperature reaches 238 degrees F, about 8 minutes. Stir in pumpkin seeds and continue cooking, stirring occasionally, until temperature reaches 290 degrees F, about 5 minutes more.
3. Step 3Remove mixture from heat and carefully pour onto prepared pan. Using a rubber spatula coated with cooking spray, spread into a thin layer. Let cool completely, about 1 hour. Lift brittle from pan and peel away parchment. Break into pieces. Store in an airtight container for up to 1 week.