More 4 Photos

Chef John's Pumpkin Seed Brittle Recipe

Recipe by: Chef John

"The procedure for brittle is very simple, but there are points in the recipe when you have to move fast. Once your sugar mixture has turned a nice caramel color you have to immediately turn off the heat, add baking soda (be careful), add the seeds (be careful), and mix until combined. As the concoction cools it hardens quickly, so transfer into your pan and press as soon as you can (be careful)."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook10 m
Ready In1 h

1Line a baking sheet with a silicone baking mat or parchment paper.
2Stir pumpkin seeds and sea salt together in a bowl.
3Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat. Add butter and bring to a boil, whisking constantly. Boil until mixture is dark golden, 10 to 15 minutes. Remove saucepan from heat; whisk in baking soda.
4Pour pumpkin seeds into sugar mixture and stir until well-combined. Transfer pumpkin seed mixture to prepared baking sheet. Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle. Let harden for about 30 seconds; remove top baking mat. Score surface with a knife to form desired shapes. Cool to room temperature and break into pieces.

Footnotes

Cook's Note:
You can substitute about 3/4 teaspoon fine salt for the coarse sea salt.
Tip
Parchment can be used for easier cleanup/removal from the pan.

Ingredients

12 servings
258 cals

2 cups raw pumpkin seeds (pepitas)
1 1/2 teaspoons coarse sea salt
2 cups white sugar
1/2 cup light corn syrup
2 tablespoons water
5 tablespoons unsalted butter
1/2 teaspoon baking soda

Nutrition

Amount per serving ( 5 total)

Calories:

258

13%
Fat:

6.9

11%
Carbs:

49.6

16%
Protein:

2

4%
Cholesterol:

13

4%

Based on a 2,000 calorie diet

4 Photos in the recipe

view all photos

You maybe like