Pumpkin-and-sesame-seed brittle

2
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

Bobs Red Mill Pumpkin Seeds, Natural Raw

5 tbsp, 1/3 cup

sesame seeds

1 Tbsp, toasted

kosher salt

¼ tsp

cayenne pepper

tsp

maple syrup

cup(s)

Instructions

  1. 1 Line large cookie sheet with parchment paper and set on heatproof surface. Lightly coat a small metal spatula with canola oil.
  2. 2 Stir together pepitas, sesame seeds, salt, and cayenne in small bowl; set aside.
  3. 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. 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. 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)

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