Hi everyone! Happy Friday and Happy November!! I can’t believe it is November already! Did you all have a nice Halloween? Did you dress up? I handed out candy in my building and dressed up as a witch – a nice witch though, not scary. I even burned a pumpkin spice candle and played some Halloween tunes! Super festive, I know.
Speaking of festive, I’ve been wanting to make a “fall” treat for some time now, but I’ve been having trouble deciding what to make. I finally decided to recreate a spiced pumpkin seed brittle that I tried at my friend Lauren’s house. She had the real deal from Williams Sonoma and it was awesome! This brittle is pretty darn close that brittle and is definitely cheaper to make!! It’s pretty easy too!
To make my Spiced Pumpkin Seed Brittle you need: 3 Tbsp. unsalted butter, 1 cup salted roasted pepitas, 1 cup packed light brown sugar, 1/2 cup honey, 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground ginger, and 1/2 tsp. baking soda. You also need butter cooking spray, tin foil, a rimmed baking sheet, and a candy thermometer. Most of you probably have almost all of the ingredients on hand except for may the pepitas!
From years of fudge making at Christmas, I have learned that the key to successful candy making is preparing all of your ingredients before you start cooking. So get your spices out, measure your sugar, measure your pepitas, etc. first.
Line your rimmed baking sheet with foil. Spray the foil with butter cooking spray. This will make it easier to remove the cool brittle.
Place a candy thermometer on the side of a sauce pan. Melt the 3 Tbsp. of butter over low heat. Keep an eye on it and stir occasionally.
Once the butter has melted, add the brown sugar, honey, cinnamon, nutmeg, and ginger.
Raise the heat to medium. Stir to combine ingredients and allow the mixture to come to a boil. Boil and stir until it reaches 280 degrees (soft crack stage).
Add the pepitas. Continue to cook and stir until the mixture reaches 300 degrees (hard crack stage).
Remove the pan from the heat and stir in the baking soda. I was pretty fascinated by the foamy magic. In fact, I wasn’t sure why baking soda was used in brittle. So I consulted my old friend Google and I discovered that the baking soda gives brittle its airy texture. Makes sense!
Once you’ve stirred the baking soda in, pour the entire mixture onto the foil-lined baking sheet.
Allow the brittle to cool completely.
Use the blunt end of a rubber spatula to break the brittle into small pieces.
Place the brittle in a plastic bag or airtight container. It should keep for up to a month!
I hope you all enjoy this brittle as much as me. It makes a perfect hostess gift during the holiday season. It is not difficult to make and can easily be made in advance!
I hope you all have a wonderful weekend!
3 Tbsp. unsalted butter
1 cup salted roasted pepitas
1 cup packed light brown sugar
1/2 cup honey
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. baking soda
Butter cooking spray
Cover an edged baking sheet sheet foil. Spray foil with butter cooking spray.
Melt butter in a saucepan over low heat. Once butter has melted, add the sugar, honey, cinnamon, nutmeg, and ginger. Raise the heat to medium. Bring the mixture to a boil and cook until it reached 280 degrees (soft crack stage).
Add pepitas and continue to cook and stir until mixture reaches 300 degrees (hard crack stage). Remove from heat and stir in the baking soda. Pour the mixture onto the foil lined baking sheet.
Allow to cool completely before breaking into pieces.
Keep in an airtight container for up to 1 month.