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Chipotle Roasted Pumpkin Seed Brittle

Sweet Pumpkin Seed Brittle with bold nutty flavor of roasted seeds and a spicy, smokey kick of chipotle.
Author Matthew Cetta

Ingredients

  • 1 1/3 Cups Granulated Sugar
  • 1/4 Cup Light Corn Syrup
  • 2 1/2 Tablespoons Unsalted Butter
  • 1/4 Cup Water
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Chipotle Powder
  • 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.

Recipe Notes

This recipe makes about 1 1/2 pounds of brittle. Brittle can be stored for up to a week in an airtight container.