Chipotle Roasted Pumpkin Seed Brittle

Chipotle roasted pumpkin seed brittle is a sweet and savory, no-bake dessert made with home roasted pumpkin seeds. Chipotle pepper is added to give this treat a smoky, spicy kick.

Happy Birthday, Shana Zimmer!

Who is Shana Zimmer? She’s a friend of mine from my college days at School of Visual Arts. We met in a business of photography class and learned absolutely nothing because our teacher was THE WORST! But, hey, at least her being in class made it fun! Shana is now a fashion photographer, wedding photographer, and portraitist in NYC who’s covered fashion week every season since 2012, shot celebrities such as Aaron Carter (I was there for that one), and even does dating head shots (ATTN: all you single ladies ????). You can check out her work at www.shanaschnurphotography.com and her wedding portfolio at www.mindthemoments.com.

Why Am I Talking About Her?

Well her birthday was last week, the same day Prince died. It wasn’t her, I know because I was with her. Actually I was only with her half the day… I kid. Too soon? Anyway, what was I going to get her? Well I made her Chipotle Roasted Pumpkin Seed Brittle and oh my God was it delicious.

Shana Schnur Photography
Shana Schnur Photography

You can check out Shana’s work above and click the pictures if you want to see more.

So, There Was Talk Of Pumpkin Seed Brittle

Right! Brittle. What is brittle? Well brittle is a candy that is heated to the “hard crack”stage or about 309ºF. According to the Pedia of Wikis:

The names come from the methods used to test the syrup before thermometers became affordable. The “thread” stage is tested by cooling a little syrup, and pulling it between the thumb and forefinger. When the correct stage is reached, a thread will form. This stage is used for making syrups. For subsequent stages, a small spoonful of syrup is dropped into cold water, and the characteristics of the resulting lump are evaluated to determine the concentration of the syrup. A smooth lump indicates “ball” stages, with the corresponding hardness described. At the “soft crack” stage, the syrup forms threads that are just pliable. At the “hard crack” stage, the threads are brittle.

Now you can see why they call it brittle! Brittle Is a toffee like confection, which is usually made with nuts; almonds, pecans, peanuts, whatever and for this recipe we’re going to use pumpkin seeds (AKA Pepitas). Pumpkin seeds, when roasted, have a delicious, robust, earthy flavor. Naturally, adding them to the caramelized sugar in this recipe makes a perfect combination. We’re also going to add a bit more to that roasted flavor by adding some spicy, smoky, chipotle pepper powder. It really adds a lot to the taste, as it comes on sweet, moves to robust, and then finishes with a spicy kick.

Where Does One Get All These Ingredients?

One word: Anywhere. You can find raw shelled pepitas and chipotle powder in almost any grocery store. However, If you can’t, you can always hit up Amazon.com.

How Does One Brittle?

Making brittle is actually pretty easy. Start by generously greasing a cookie sheet with olive oil or butter. Next we need to toast the pumpkin seeds. Heat a large cast iron or heavy bottomed skillet over medium heat. Add the pumpkin seeds and let them cook until golden brown (About 4-5 minutes)

In a medium pot, combine white granulated sugar, Karo light corn syrup, unsalted butter, and water. Whisk briefly to combine. Over medium heat, cook until the mixture caramelizes and is a nice medium brown (about 15 minutes). The trickiest part of this whole recipe is keeping a very close eye on it around the 13 minute mark. DO NOT LET IT BURN. This can happen in the blink of an eye so once the mixture is a golden brown tone, take the pot off the burner. Immediately, whisk in the salt, baking soda, and chipotle powder. Add the pumpkin seeds and stir until they are fully coated. Working quickly, pour the contents of the pot out into the prepared baking sheet. Using a rolling pin, spread the mixture out about 1/4-1/2 inch thin. You don’t have to be too anal about the thickness as the seeds can vary in size, but you should have a single layer.

Once the brittle has cooled and hardened, break the pieces up with a little whack from a meat tenderizer or mallet. You could also just break apart with your hands but it’s way more fun to smash things. CETTA SMASH!!!

Currently Jamming To

She loves Queen. I’ve never met someone who loves Queen as much as her.

Bonus Jam

How could I reference Queen and not post this?

This recipe requires a little something special. Here’s a list of what you will need:

Chiptole Roasted Pumpkin Seed Brittle
Chipotle Roasted Pumpkin Seed Brittle
Yields 1
Sweet Pumpkin Seed Brittle with bold nutty flavor of roasted seeds and a spicy, smokey kick of chipotle.
Write a review
Print
Ingredients
  1. 1 1/3 Cups Granulated Sugar
  2. 1/4 Cup Light Corn Syrup
  3. 2 1/2 Tablespoons Unsalted Butter
  4. 1/4 Cup Water
  5. 3/4 Teaspoon Salt
  6. 1/4 Teaspoon Baking Soda
  7. 1/2 Teaspoon Chipotle Powder
  8. 1 3/4 Cups Shelled Pumpkin Seeds, AKA Pepitas
Instructions
  1. Generously grease a cookie sheet with olive oil.
  2. Heat a large cast iron or other heavy bottomed skillet over medium heat. Add the pumpkin seeds and toast until lightly golden brown (about 4-5 minutes). Remove from heat and set aside.
  3. In a medium pot, combine sugar, light corn syrup, butter, and water. Whisk briefly to combine.
  4. Over medium heat, cook until the mixture caramelizes and turns a nice medium brown (about 15 minutes). At this point the mixture can burn very quickly, so keep a close eye on it. Remove the pot from the burner.
  5. Immediately, whisk in the salt, baking soda, and chipotle powder. Add the pumpkin seeds and stir until they are fully coated.
  6. Working quickly, pour the contents of the pot out into the prepared baking sheet. Using a rolling pin, spread the mixture out about 1/4-1/2 inch thin.
  7. Allow the brittle to cool and break up into pieces.
Notes
  1. This recipe makes about 1 1/2 pounds of brittle. Brittle can be stored for up to a week in an airtight container.
Nomageddon http://nomageddon.com/
  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like

14 comments on “Chipotle Roasted Pumpkin Seed Brittle

  1. I have never made peanut brittle but this pumpkin brittle sounds so yummy! Love how you made it sweet and savory!

    • Thanks, Hilary! It’s perfect picnic food. I’m making it for the 4th because it travels well.

  2. wow this a great combo of food and great music!

  3. Yummy! I like your song reference too! ????????

  4. The chipotle takes this over the top — wow!

    • Chipotle takes everything over the top! 😉

  5. The brittle has chipotle in it, so instant hit with me!

  6. I love the combo of the chipotle and the pumpkin seeds! A little sweet and a little spicy and great for snacking.

    • They ARE the perfect snack! Thanks Annemarie!

  7. Your site is beautiful – such gorgeous images! Your brittle is bad-ass!

    • Awww thank you so much, Jacquee!

  8. Oooo Shana’s photography is beautiful! mm and this brittle is fantastic!

  9. Not only is your brittle good looking, it’s good for you…well, in moderation. Love all your images. Fun post to read and view.

  10. I have never made brittle. I love the flavor combo of chipotle and pumpkin seeds. Can’t wait to give this recipe a try.

Leave a Reply

Your email address will not be published. Required fields are marked *