Pumpkin Seed Brittle 2.000
Holiday Cookies 2006 Dec 13, 2006

The cumin is a tasty surprise in this amber confection.


Servings:
2 pounds

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 pounds

Ingredients
  • 3/4 teaspoon kosher salt
  • 3/8 teaspoon baking soda
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 2 1/2 tablespoons unsalted butter, plus extra for greasing the pan
  • 1 3/4 cups shelled, raw pumpkin seeds (pepitas), toasted (see NOTE)

Directions

Invert a baking sheet and lightly grease the bottom (now the top), or place a silicone mat or piece of parchment paper on a clean work surface.

In a small bowl, combine the salt, baking soda and cumin.

In a large heavy saucepan, combine the sugar, corn syrup and water, stirring until smooth. Add the butter and place over medium heat. Cook for about 15 minutes, stirring constantly. The mixture will become white and frothy, then turn to a medium caramel-brown color. Remove from the heat and immediately whisk in the salt mixture. (Be careful; the sugar mixture will foam up, almost doubling in volume.) Quickly add the toasted pumpkin seeds and stir until they are coated with the caramel. If the mixture hardens too much to stir or spread, set it back over the heat for a minute or so to melt. Pour the mixture onto the center of the prepared sheet and, using a clean (preferably silicone) rolling pin, roll out to a thickness of 1/4 inch. The caramel might stick to the rolling pin at first, but as the mixture cools, it will stop sticking; keep rolling. Cool completely. Break into bite-size pieces.

The brittle will keep at room temperature for about 2 weeks in an airtight container. It can be frozen, well wrapped, for up to 6 months.

NOTE: To toast pumpkin seeds, preheat the oven to 350 degrees. Spread the seeds on a baking sheet in a single layer and toast for 8 to 10 minutes, shaking them once or twice, until browned and fragrant. Cool completely before using.

Rate it

Recipe Source

Adapted from "Kitchen Sense," by Mitchell Davis (Clarkson Potter, 2006).

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.