Pumpkin Seed Brittle
Brittle pieces are kind of like snowflakes - no two ever look the same! That’s part of the fun of this simple yet sweetly satisfying snack. Easy to make, it’s the perfect addition to the dessert platter at any fall or winter party. It makes a great gift, too!
- 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract
- ½ tsp (2 g) baking soda ½ tsp (2 g) baking soda
- 2 cups (400 g) Redpath® Organic Granulated Sugar 2 cups (400 g) Redpath® Organic Granulated Sugar
- 2 cups (254 g) pepitas or pumpkin seeds (hulled), lightly toasted 2 cups (254 g) pepitas or pumpkin seeds (hulled), lightly toasted
- ¼ cup + 2 tbsp (85 g) butter, cubed ¼ cup + 2 tbsp (85 g) butter, cubed
- 1 tbsp (6 g) lime zest, finely grated 1 tbsp (6 g) lime zest, finely grated
- 2 tsp (10 ml) lime juice 2 tsp (10 ml) lime juice
- 2 tsp (4 g) ground ginger 2 tsp (4 g) ground ginger
- 1 tsp (6 g) salt 1 tsp (6 g) salt
Garnish (optional):
- Lime zest, finely grated Lime zest, finely grated
- Flaky sea salt Flaky sea salt
Saucepan
Instructions
Line a baking sheet with a well-greased piece of parchment paper. Grease the sides of the baking sheet. Grease a large heat-proof spatula or wooden spoon. Set aside.
In a small bowl, stir together the pure vanilla extract with the baking soda. Set aside.
Evenly spread the Redpath® Organic Granulated Sugar in a heavy-bottomed, medium pot or saucepan and place on medium-high heat.
As the edges begin to melt and caramelize, push the melted sugar using a heat-proof spatula or wooden spoon into the centre of the pan. Lower the heat to medium and continue pushing the melted sugar into the centre until all the sugar is melted.
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Once all the sugar has melted, do not stir the sugar. Instead, swirl the sugar using the handle, every so often, to even out the caramelization process. Heat until sugar is a deep golden amber colour (about 300°F or 149°C); approximately 8 to 10 minutes.
Add in the pumpkin seeds, butter, lime zest, lime juice, ground ginger, and salt into the saucepan, stirring constantly to melt butter and coat the pumpkin seeds with the caramel; 2 minutes. Remove from heat.
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Quickly and carefully stir the vanilla-baking soda mixture into the caramel. The mixture will bubble as the baking soda reacts with the acids in the caramel.
Working quickly, transfer contents onto the prepared baking sheet. Using the greased rubber spatula or the back of the greased wooden spoon, spread the brittle as thinly and evenly as possible.
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While still warm, sprinkle the surface of the brittle with lime zest and/or flaky sea salt.
Let brittle cool completely before breaking into shards; at least 1 hour.
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Chef's Tip
*Pumpkin seeds leftover from carving pumpkins or making pumpkin pies can be roasted and used in place of hulled pumpkin seeds or pepitas. The shells will lend a crunchy, chewier texture to the brittle.
*Preheat oven to 325°F. To toast pepitas, spread seeds evenly on a large parchment-lined baking sheet and bake for 8 to 10 minutes or until lightly browned. For pumpkin seeds (with the shells), wash and pat dry seeds. Toss lightly with some oil or cooking spray. Spread seeds in a single layer on a large parchment-lined baking sheet and bake for 25 minutes, or until golden in colour. Stir seeds halfway through the baking process.
*Use organic produce and products wherever possible. Organic produce and products can be found in the organic aisle of any major grocery store or in health food stores.
*Have an instant-read thermometer ready when making this recipe. Run hot water over or soak off any hardened sugar off the tip of the thermometer before testing the temperature of the caramel. Sugar wants to recrystallize and any sugar crystals will start the recrystallization process which will produce a granular caramel.
*For a spicier kick, omit ½ teaspoon (1 gram) of ground ginger and replace with ¼ teaspoon (1 gram) of cayenne pepper.
*Ensure every ingredient is measured and ready to go before proceeding with recipe.
*Use a light-coloured saucepan when making caramel to easily determine the colour of the caramel.
*Shards of brittle can be used to decorate cakes or pumpkin pies. Crush the brittle into finer pieces and use as a topping for ice cream or stir into yogurt.
.jpg/Candied_Citrus_Wheels_hero_web (1 of 1).jpg "Slices of candied orange and lime")
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.jpg/Black_Matcha_Carmel_Corn_landscape_hero_web (1 of 1).jpg "Black matcha caramel corn in a black bowl")
