If you’re searching for a tasty addition to your holiday treat spread this season, try this delicious brittle recipe. It’s both sweet and savory, the flavors of a perfect nutty brittle. This brittle is made with pepitas, the Spanish term for pumpkin seed or “little seed of squash.” These are a perfect addition to many dishes of the season, and the highlight of this recipe.

seedsLet’s start with the ingredients:

Nonstick vegetable oil spray
1 C sugar
1/2 C light corn syrup
1 C raw pepitas
2 tbsp unsalted butter
1 tsp kosher salt
3/4 tsp baking soda
1/8 tsp ground cinnamon
1/4 tsp flaky sea salt

Special equipment for this recipe includes:

Candy thermometer (can be found at Target, Crate and Barrel and Amazon for less than $10)
Sheet tray/baking sheet 18“ x 26“

Now for instructions:

Spray a sheet tray with nonstick spray, and then line the tray with parchment. This will save you from a super messy clean up later, so make sure to do both. Set the tray aside and get started on the syrup. Bring the sugar, corn syrup, and 3 tbsp of water to a boil in a medium saucepan over medium heat, stirring gently until the sugar dissolves. Fit the thermometer in the saucepan and cook until it reads 290 degrees.

Processed with VSCOcamNext, stir in the pepitas, butter, kosher salt, and cook, stirring often until the color is an amber/pale brown, and the thermometer reads 305 degrees.

Then stir in the baking soda and cinnamon. The mixture will bubble pretty aggressively at this point, so once the ingredients are all combined, quickly transfer the mixture onto the prepared sheet tray, being sure to spread it evenly so it cools nicely. Before the mixture cools, be sure to sprinkle the flaky sea salt on top. Once it is cooled completely, break up the pieces to perfect snacking pieces to share, or for your own indulgence.

The brittle stores very nicely in an airtight container at room temperature. I’ve had mine in a mason jar for several weeks and it’s as delicious as the day I made it.

This recipe is courtesy of Bon Appetit Magazine. Owner/Chef Shelley Young demonstrates how to make a traditional Peanut Brittle here:

Have you tried making any sort of brittle at home? Comment here, as I’d love for more suggestions on making this delicious snack.