Spicy Pepita Brittle
Spicy Pepita Brittle
This spicy pepita brittle combines the crunch of pumpkin seeds with a sweet and spicy kick, perfect for snacking or gifting.
Equipment
- Nonstick cooking spray
- Rimmed baking sheet
- Parchment paper
- Candy thermometer
- mixing bowl
- wooden spoon
- measuring spoons,
- Measuring cups
- Silicone spatula
Ingrediënten
- 2 cups 454 g hulled pepitas (pumpkin seeds)
- 2 cups 400 g granulated sugar
- 1 cup 235 ml light corn syrup
- 1 cup 235 ml water
- ½ teaspoon salt
- 2 tablespoons 28 g nondairy butter
- 1 tablespoon 15 ml pure vanilla extract
- 1 teaspoon cayenne pepper
- 1 teaspoon baking soda
Instructies
- Line a rimmed baking sheet with parchment paper and spray it liberally with nonstick cooking spray.
- In a medium saucepan over low heat, combine the pepitas, sugar, corn syrup, water, and salt.
- Stir until the sugar has dissolved.
- Increase the heat to high and bring the mixture to a boil.
- Continue boiling until it reaches 300°F (150°C) on a candy thermometer.
- While the mixture is boiling, in a separate bowl, mix together the butter, vanilla extract, cayenne pepper, and baking soda.
- Once the boiling mixture reaches 300°F (150°C), remove it from the heat and quickly stir in the butter mixture.
- The mixture will foam and bubble.
- Immediately pour the mixture onto the prepared baking sheet, spreading it evenly with a silicone spatula.
- Allow the brittle to cool completely at room temperature before breaking it into pieces.
- Store the brittle in an airtight container lined with waxed paper.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy this brittle as a standalone snack or chop it into smaller pieces to sprinkle over ice cream or yogurt.
Wine Advice:
Pair this spicy treat with a glass of chilled Riesling to complement its sweet and spicy flavors.
Nutritional Information
Calories: 100 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 4 g | Fiber: 1 g | Sugar: 12 g | Salt: 0.1 g
