• Salted Pepita Brittle

    by  • November 11, 2013 • desserts • 3 Comments

    Not only does this Salted Pepita Brittle make the perfect holiday gift idea (it can withstand lots of tossing around from the USPS) but it’s the perfect after dinner treat when you just need something sweet! 

     

    Salted Pepita Brittle by Cooking with Books

    Inspired by Fifteen Spatulas “Peanut Brittle” recipe, we were craving something sweet but didn’t want to turn on the oven or spend lots of time making it. Plus, it was the week before we visited my in-laws and I wanted to bring them a sweet treat! This brittle worked out perfectly: it survived being stuffed in my purse with a million other things, which is not something I can say about the Double Chocolate Cranberry Spiced cookies (recipe coming soon!); while the brittle stayed strong and kept it’s shape, the cookies just became a mess of crumbs! Think about sending this Salted Pepita Brittle of family and friends that live miles away!

    Salted Pepita Brittle

     

    Salted Pepita Brittle

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Salty, sweet, and nutty, this Salted Pepita Brittle makes the perfect holiday gift, plus it travels well!

    Ingredients

    • 1 teaspoon oil, to grease sheet tray
    • 2 cups granulated sugar
    • 1/2 cup light corn syrup
    • 1/2 cup water
    • 2 tablespoons unsalted butter
    • 1 tablespoon vanilla extract
    • 1 teaspoon kosher salt
    • 1 teaspoon baking soda
    • 2 cups shelled pepitas

    Instructions

    1. Grease a sheet tray with a bit of oil and set aside.
    2. In a tall saucepan, add sugar, corn syrup, and water. Cook over medium high heat until the syrup turns a light amber color (or 300F if you have a candy thermometer). Lower heat to low.
    3. Stir in the butter, vanilla extract, salt, and baking soda until combined.
    4. Add pepitas and stir quickly until incorporated. Remove from heat and quickly spread on sheet tray to desired thickness.
    5. Let cool for 30 minutes and then break into pieces. Store in an airtight container.

    Notes

    Slightly adapted from Fifteen Spatulas' "Peanut Brittle Recipe".

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    3 Responses to Salted Pepita Brittle

    1. November 11, 2013 at 5:43 pm

      I mean who doesn’t love pepitas! They’re wildly popular in Spain. I didn’t grow up eating them so much but in brittle, yes please over and over. I have a neighbor that used to make me brittle every year for Christmas.

    2. November 11, 2013 at 4:47 pm

      It’s fun playing around with different nuts and seeds for brittles. At least you can say this one has a lot of vitamins and minerals. :)

    3. November 11, 2013 at 3:57 pm

      Mmmmmm…. would it work using brown sugar instead of granulated??? I think so, but just wanted to gather your perspective.

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