Pumpkin Seed Brittle With Vanilla Bean And Cardamom
This spiced pumpkin seed brittle is a sweet and crunchy treat that combines the rich flavors of cinnamon, cardamom, and nutmeg with the nuttiness of roasted pepitas. The warm spices create a cozy aroma while the vanilla bean adds a hint of sweetness. This brittle makes for a delightful snack or a thoughtful homemade gift for friends and family.
— Constant Cookbook
Ingredients
- 1½ cups granulated sugar
- ¾ cup light corn syrup
- ¼ cup unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ½ vanilla bean
- 2 cups pepitas (hulled pumpkin seeds), roasted and salted
Instructions
- Line a cookie sheet with a piece of parchment paper; set aside. Spray a wooden spoon with non-stick cooking spray; set aside.
- In a large, heavy saucepan, combine the sugar, corn syrup, butter, cinnamon, cardamom and nutmeg. Split the vanilla bean in half and scrape the seeds into the pan as well. Discard the bean.
- Place the pan over low heat and stir until the sugar is dissolved. Stop stirring and let the mixture come to a boil (still over low heat) and cook until the mixture reaches 330 degrees F on a candy (or instant-read) thermometer.
- Remove from the heat and use the oiled spoon to quickly stir in the pumpkin seeds.
- Quickly and carefully pour the mixture out onto the prepared baking sheet. Spread it out as much as possible. Let cool completely and then break into pieces. The brittle can be stored in an airtight container at room temperature for up to 1 month.
Cook Time
15M
Prep Time
PT5M
Yield
About 1½ pounds
Nutrition
- Calories: 2014 kcal
- Carbohydrate Content: 341 g
- Protein Content: 26 g
- Fat Content: 73 g
- Saturated Fat Content: 26 g
- Cholesterol Content: 81 mg
- Sodium Content: 118 mg
- Fiber Content: 5 g
- Sugar Content: 331 g
- Serving Size: 1 serving
Comments
No comments found.