Peppery Pepita Brittle
Recipe: #18080
March 15, 2015
Categories: Desserts, Snacks, Christmas, Game/Sports Day, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"This is one of the best brittle's I've ever made. This is equally good with pecans or peanuts instead of pumpkin seeds."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (16.9 g)
- Calories 41.6
- Total Fat - 1.9 g
- Saturated Fat - 1.2 g
- Cholesterol - 5.1 mg
- Sodium - 112.6 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.1 g
- Sugars - 5.6 g
- Protein - 0.1 g
- Calcium - 1.9 mg
- Iron - 0.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Melt butter in a small saucepan over medium heat. Add the pumpkinseed kernels and the next 4 ingredients (through red pepper), cook 3 minutes, stirring frequently. Set aside.
Step 2
Combine sugar, corn syrup, and 1/4 cup water in a medium, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook until a candy thermometer registers 335 degrees.
Step 3
Remove pan from heat; add pumpkinseed mixture and baking soda. Working quickly, spread the mixture in a thin, even layer on a baking sheet lined with parchment paper; let stand until set. Break into pieces.
Tips
No special items needed.
1 Reviews
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