Munch Some Pumpkin Seed Brittle
You’ve heard of classic peanut brittle, but have you ever tried your hand at pumpkin seed brittle? This autumn-inspired treat was first brought to our attention by one of our ever-awesome Facebook fans. We couldn’t get the idea out of our heads, so we decided to give it a try for ourselves!
We were inspired by a recipe by Martha Stewart, adding some extra spices for good measure. We loved how it turned out! This sweet, spicy candy is perfect for Halloween parties or your Thanksgiving dessert table.
Melt ¼ cup of unsalted butter over medium heat in a heavy saucepan. Stir in ½ cup of light brown sugar and ¼ cup of honey. Bring the mixture to a boil and let it cook, without stirring it, until the candy is light golden-brown and a candy thermometer registers at about 280 degrees Fahrenheit. (This took about five minutes for us.)
Stir in ½ cup of shelled, roasted pumpkin seeds (otherwise known as pepitas), along with about 1 tsp. of cinnamon, ½ tsp. of pumpkin pie spice and a little pinch of salt. Let the candy cook further until it reaches about 300 degrees Fahrenheit.
Carefully pour the candy onto a cookie sheet that’s either been liberally greased with butter or lined with a nonstick baking pad. Let it cool completely, then break it into pieces with a rubber mallet. Munch and enjoy!
If the candy seems a bit too hard to you, you can soften it up a bit by adding about ½ tsp. of baking soda to the mixture right before you pour it onto the baking sheet. We like it quite crunchy, but know that’s not for everyone!
Have you ever made pumpkin seed brittle? Have any tips to share?
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