pumpkin seed brittle

Pumpkin Seed Brittle

recipe courtesy of Deborah Snyder (reprinted from New York magazine)

Ingredients:

2 cups pepitas

1 tablespoon salt, divided

2 tablespoons light corn syrup

3 tablespoons butter (I substituted olive oil)

1 cup and 4 tablespoons sugar (I used brown sugar)

2 grinds with a pepper mill of white or black pepper

Pinch ground cinnamon

Directions:

1) Preheat the oven to 350 degrees. Toss the pumpkin seeds with 2 teaspoons of the salt and toast them on a parchment- or Silpat-lined cookie sheet until lightly colored and fragrant, about 10 minutes. 

2) To prepare the caramel, put the corn syrup and butter in a heavy medium-size pot. Add the sugar and about 3/4 cup of water to just moisten it. Melt the sugar over medium-high heat. 

3) Continue to cook until the mixture taxes on a hint of color, then add the remaining salt and the pepper and cinnamon. Cook the caramel until it turns a deep amber color and registers about 290 degrees on a candy thermometer. 

4) Remove pot from heat and add the seeds. 

5) Stir well with a lightly sprayed kitchen spoon or rubber spatula. Pour the brittle out on a silicone pan liner or well-sprayed piece of parchment, then slowly work the brittle thin with a greased or sprayed rolling pin. Gently roll over the same sections until the brittle spreads and thins to about 1/2 inch.

6) Once the brittle has cooled and completely hardened, break it into small pieces and store in airtight container for up to 2 weeks.