This is a delicious and unique brittle that adds the smoky heat of chipotle spice and the seasonal crunch of pumpkin seeds for a holiday treat that lasts for a month. It’s great for holiday care packages or make-ahead holiday treats.
1 ½cupstoasted pumpkin seeds(1/2 cup saved out for the topping)
1teaspoonchipotle powdercan use red pepper flakes if you don't have chipotle
1teaspoonmaldon sea salta flake salt for topping
Instructions
Prepare a 10 x 15 rimmed baking sheet by lightly coating it with oil or lining it with foil.
In a heavy saucepan that will be the right depth (candy thermometer to hang off the edge of the pot and still reach the bottom of the pot), mix together the sugar, corn syrup, butter and 2/3 cup water and stir until sugar is wet.
2 1/4 cups sugar, 1/3 cup corn syrup, 1/2 cup unsalted butter, 2/3 cup water
Clip the candy thermometer onto the pot and turn the heat to medium-high. Let the mixture cook without stirring until the candy thermometer reaches 310°. It will take about 13 to 15 minutes and the mixture will be foaming and tan around the edges.
Moving quickly, turn off the heat, remove the thermometer, and use a slotted spoon to whisk in the baking soda and salt. It will foam up so be careful. Stir in 1 cup of the pumpkin seeds and the all of the chipotle spice.
Pour the brittle mixture from the pot onto the prepared baking sheet, tilting the pot to spread the brittle out over the baking sheet. It cools quickly and it is messy to spread with a knife after it is poured, so try to get the brittle in the baking sheet the thickness you like as you pour. Pouring instead of spreading will give it a smooth surface.
Sprinkle the remaining 1/2 cup pumpkin seeds and the flake salt evenly over the brittle. Cool completely on the baking sheet at room temperature.
1 teaspoon maldon sea salt
Invert the brittle onto a cutting board and use your hands to break it up into pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.
Notes
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