Pumpkin Seed Pecan Brittle

Name: Pumpkin Seed Pecan Brittle
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 113 grams (1 stick) unsalted butter, diced; 0 teaspoons cayenne; 1 teaspoons cinnamon; 59 milliliters light corn syrup; 355 milliliters ounces toasted pecans (about; 414 milliliters ounces toasted pumpkin seeds (about; 2 teaspoons flaky salt, such as fleur de sel; 473 milliliters sugar; 118 milliliters water

For $2.21 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 1065 calories, 12g of protein, and 64g of fat per serving. This recipe serves 4. Head to the store and pick up baking soda, water, pecans, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Line a baking sheet with parchment paper. Set aside.

Equipment you will use

Baking Paper

Baking Sheet

Combine the sugar, water, butter, and corn syrup in a medium-sized pot and bring it to a boil over medium-high heat. Cook, stirring occasionally, until the mixture is a rich amber color and a candy thermometer registers 300°F. Be patient, this can take up to 20 minutes.

Ingredients you will need

Corn Syrup

Butter

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Pot

When the thermometer hits 300°F, immediately remove the pot from the heat and stir in the cinnamon, cayenne, and baking soda. The mixture will bubble and foam vigorously. Stir in the pumpkin seeds and the pecans. Immediately scrape the brittle onto the parchment-lined baking sheet, spreading it out as much as possible with the back of a spoon.

Ingredients you will need

Pumpkin Seeds

Baking Soda

Cinnamon

Ground Cayenne Pepper

Pecans

Equipment you will use

Baking Sheet

Kitchen Thermometer

Pot

Sprinkle the salt over the hot brittle. Using clean fingertips, gently press as many of the salt crystals as you can into the brittle. This helps them to stick once the brittle is firm.

Ingredients you will need

Salt

Allow the brittle to cool completely, about 2 hours, then break it into large shards. The brittle will keep for up to 3 weeks stored in an airtight container at room temperature.