Salted Pepita Brittle makes the perfect holiday gift idea, because it can withstand lots of tossing around from the USPS. It’s also the perfect after dinner treat when you just need something crunchy and sweet!
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, so 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 double chocolate cranberry spiced cookies. While the brittle stayed strong and kept it’s shape, the cookies just became a mess of crumbs!
I think I’ll send this Salted Pepita Brittle to family and friends that live miles away!
- 1 teaspoon oil, to grease sheet tray
- 2 cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups shelled pepitas
- Grease a sheet tray with a bit of oil and set aside.
- 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.
- Stir in the butter, vanilla extract, salt, and baking soda until combined.
- Add pepitas and stir quickly until incorporated. Remove from heat and quickly spread on sheet tray to desired thickness.
- Let cool for 30 minutes and then break into pieces. Store in an airtight container.