Spicy Pumpkin Seed-Pecan Brittle

Serious Eats

Ready in: 45 minutes
Servings: 4
Vegetarian
Gluten Free

Ingredients

  • 1/2 teaspoon baking soda
    Baking
  • 8 tablespoons (1 stick) unsalted butter, diced
    Milk, Eggs, Other Dairy
  • 1/4 teaspoon cayenne
    Spices and Seasonings
  • 1/2 teaspoon cinnamon
    Spices and Seasonings
  • 1/3 cup light corn syrup
    Baking
  • 2 cups granulated sugar
    Baking
  • 6 ounces (about 1 1/2 cups) toasted pecans
    Nuts;Baking
  • 6 ounces (about 1 3/4 cups) toasted pumpkin seeds
    Savory Snacks
  • 1 1/2 teaspoons flaky salt, such as fleur de sel
    Spices and Seasonings
  • 1/2 cup water
    Beverages

Steps

  • Line a baking sheet with parchment paper. Set aside.
  • Combine the sugar, water, butter, and corn syrup in a medium-sized pot and bring 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, up to 20 minutes.
  • When the thermometer hits 300°F, immediately remove pot from heat and stir in the cinnamon, cayenne, and baking soda. The mixture will bubble and foam vigorously. Stir in pumpkin seeds and pecans. Immediately scrape brittle onto parchment-lined baking sheet, spreading it out as much as possible with back of spoon. Sprinkle salt over hot brittle. Using clean fingertips, gently press salt crystals into brittle.
  • Allow brittle to cool completely, about two hours, then break into large shards. Brittle will keep for up to three weeks stored in an airtight container at room temperature.

Nutrition

  • Calories: 1082.25  cal  (54.11%)
  • Fat: 63.25  g  (97.3%)
  • Saturated Fat: 19.11  g  (119.42%)
  • Carbohydrates: 130.23  g  (43.41%)
  • Sugar: 123.52  g  (137.24%)
  • Cholesterol: 60.2  mg  (20.07%)
  • Sodium: 1230.98  mg  (53.52%)
  • Protein: 12.13  g  (24.26%)
  • Manganese: 3.0  mg  (149.75%)
  • Magnesium: 212.2  mg  (53.05%)
  • Phosphorus: 455.32  mg  (45.53%)
  • Copper: 0.84  mg  (41.78%)
  • Zinc: 4.04  mg  (26.95%)
  • Vitamin B1: 0.34  mg  (22.67%)
  • Fiber: 5.41  g  (21.64%)
  • Iron: 3.5  mg  (19.46%)
  • Vitamin A: 777.74  IU  (15.55%)
  • Vitamin E: 1.82  mg  (12.15%)
  • Potassium: 391.51  mg  (11.19%)
  • Vitamin B3: 1.86  mg  (9.28%)
  • Selenium: 5.14  µg  (7.35%)
  • Vitamin B2: 0.12  mg  (7.11%)
  • Folate: 25.4  µg  (6.35%)
  • Vitamin B6: 0.12  mg  (6.11%)
  • Vitamin B5: 0.56  mg  (5.62%)
  • Calcium: 54.45  mg  (5.44%)
  • Vitamin K: 5.48  µg  (5.22%)
  • Vitamin D: 0.42  µg  (2.8%)
  • Vitamin C: 1.05  mg  (1.27%)

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