Pumpkin Seed Brittle (Pepita Brittle)
This crunchy pumpkin seed brittle can be made with hulled (pepitas) or unhulled pumpkin seeds. It's perfect for Halloween and fall parties.
- Serves: 12 persons
- 1 ½to 2 cups pepitas
- 1 ½teaspoons vanilla extract
- 1teaspoon baking soda
- 1teaspoon salt
- ¾cup water
- ¾cup corn syrup (white or light)
- 1 ½cups granulated sugar
- 2tablespoons unsalted butter (room temperature)
Step 1Gather the ingredients.
Step 2Generously butter a rimmed baking sheet or lay out a large silicone baking mat.
Step 3Measure the pumpkin seeds and pour them into a small bowl; set aside.
Step 4Combine the vanilla and baking soda in a small cup or dish and set aside.
Step 5Combine the water, syrup, sugar, and salt in a deep medium saucepan. Attach the candy thermometer , so it is in the mixture, but take care that it doesn't touch the bottom of the pan. Cook the sugar mixture over medium heat, frequently stirring, until the sugar has dissolved and the mixture reaches 285 F to 290 F on the candy thermometer.
Step 6Add the pumpkin seeds (the temperature will go down temporarily) and continue cooking, constantly stirring, until the mixture reaches 300 F ( hard-crack stage ).
Step 7Immediately remove the mixture from the heat and stir in the baking soda and vanilla mixture, along with the butter.
Step 8Pour the candy mixture out onto the buttered baking sheet or silicone baking mat. Stretch or spread gently with a silicone spatula if necessary. The candy will set and harden in about 10 to 20 minutes.
Step 9Break the brittle up into smaller pieces.
Step 10Serve and enjoy!