Photo of Pumpkin-and-sesame-seed brittle by WW

Pumpkin-and-sesame-seed brittle

2
2
2
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
15 min
Cook
15 min
Serves
12
Difficulty
Easy
Just the right balance of sweet, salty, spicy, and crunchy, this brittle is amazing. It would make a thoughtful holiday gift guaranteed to please anyone.

Ingredients

Canola oil

1 tsp, plus extra for oiling spatula

Unsalted pumpkin seeds without shells

5 Tbsp, 1/3 cup

Sesame seeds

1 Tbsp, toasted

Kosher salt

¼ tsp

Cayenne pepper

tsp

Maple syrup

cup(s)

Instructions

  1. Line large cookie sheet with parchment paper and set on heatproof surface. Lightly coat a small metal spatula with canola oil.
  2. Stir together pepitas, sesame seeds, salt, and cayenne in small bowl; set aside.
  3. Brush bottom of small heavy-bottomed saucepan with 1 teaspoon oil. Add maple syrup and bring to simmer over medium heat. Cook, without stirring, but swirling the pan occasionally, until mixture turns dark amber and registers 285°F on candy thermometer.
  4. Remove pan from heat and quickly stir in pepita mixture. Carefully pour mixture onto prepared cookie sheet and use oiled spatula to spread into about 7-inch circle. Let cool 5 minutes.
  5. Using parchment, slide brittle onto cutting board and cut into 12 wedges. Let cool completely. Store at room temperature in airtight container with sheets of parchment between layers, up to 3 days.
  6. Serving size: (1 wedge)