Spicy Pumpkin Seed BrittleIt’s fall and the holiday season is right around the corner which means I start to go into hyper drive with cooking and crafting. I was inspired to make this brittle from the Spiced Pumpkin Seed Brittle post on Craftzine. I have a brittle recipe I love though, so I add some spices and pumpkin seeds to it. The brittle isn’t too hard and the spice is really mild. If you’re adventurous, I would recommend playing with different spices and nuts to suit your taste.

Spicy Pumpkin Seed Brittle

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/4 cup butter (plus more for coating a cookie sheet)
  • 1/2 cup water
  • 1 1/2 teaspoon baking soda sifted
  • 2 cups roasted, salted pumpkin seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon sea salt
  • Special Equipment: Candy thermometer

In a 3-quart, nonstick, heavy saucepan clip on your candy thermometer and then combine sugar, butter, corn syrup and water and stir occasionally until melted and it reaches 275 degrees. This will take some time to get that hot, so in the meantime, take out your cookie sheet and coat it liberally with butter and place it on a heat resistant surface so you’ll be ready when the candy is done.

When the sugar mixture reaches 275 degrees, add in the pumpkin seeds. The temperature should drop when the seeds are added and stir them in well. Keep stirring occasionally until the thermometer reaches 295 degrees. At that point, remove the saucepan from the heat and stir in the baking soda. It will start to foam and you should work quickly, plus be very careful. You’ve got hot lava here! Pour the candy onto your coated cookie sheet and let cool for 1 to 2 hours.

Once the candy is cool and solid, break up the pieces carefully (the edges are sharp!) The brittle should be stored in an air-tight container and should last about a week.