Spicy Pumpkin Seed Brittle
Spiced pumpkin seeds in a simple but trendy brittle elevate the cheese to a complex dessert that is creamy, crunchy, spicy and sweet.
1 1/2 teaspoons baking soda
2 tablespoons butter, melted
1 1/2 cups granulated sugar
3/4 cup water
1/4 teaspoon fine grained sea salt
3/4 cup (4 ounces) hulled spicy roasted pumpkin seeds “pepitas”
Optional: 1 teaspoon red pepper flakes and/or 1/4 teaspoon cayenne pepper
- Stir together baking soda and melted butter; set aside.
- Line a cookie sheet with parchment paper, set aside a second sheet the same size. Butter parchment on one side.
- Combine sugar, water and salt in a heavy 2-quart saucepan; bring to a low boil. Reduce heat to medium-low; wash down any sugar crystals on sides of pan with a pastry brush dipped in cold water. Simmer syrup 10 to 12 minutes, until it reaches 240°F (115°C). Remove from heat; with a wooden spoon, add pumpkin seeds and pepper, if desired.
- While stirring, return pan to medium-low heat; melt again until mixture turns amber brown and reaches 290°F (145°C).*
- Remove from heat; stir in butter-baking soda mixture with wooden spoon. Pour mixture onto prepared cookie sheet; cover with second parchment sheet. Press the mixture with a rolling pin to 1/4-inch thick. Remove top layer of parchment; cool completely; crack brittle.
- Store brittle between layers of parchment in a sealed container for up to two weeks.
Makes ? servings.
*If the syrup becomes granular during cooking, continue to cook until it remelts.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.