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We’re excited to introduce you to a brittle you’re going to crave and make over and over again! Sweet with a whisper of heat from cayenne pepper, Pepita Brittle is a delightful twist on the classic brittle, using pepitas (shelled pumpkin seeds) instead of peanuts. This crunchy treat is perfect for fall and makes a fantastic homemade gift for the holidays. Plus, they’re a great alternative for those with peanut allergies.

Enjoying Your Brittle

Pepita brittle makes a perfect topping for pumpkin pies, ice cream, or yogurt. You can also enjoy it on its own as a candied treat. This brittle is sure to be a hit and is the perfect addition to your holiday treat rotation!

Petita Brittle

Ingredients

non-stick cooking spray
2 cups pepitas
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cayenne
1 cup sugar
1 stick unsalted butter, cubed (4 oz)
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Instructions

Line baking sheet with a silicone mat. Lightly spray a silicone spatula with non-stick cooking spray.
Combine the pepitas, cinnamon, salt and cayenne in a large heat-proof bowl and set aside.
Begin making caramel by placing sugar and butter into a medium pot over medium heat.
Using a candy thermometer, take the caramel to 300ºF, without stirring. Once at 300ºF, carefully, but quickly, add vanilla extract and baking soda. It will bubble up so be careful.
Carefully pour the caramel over the pepitas and use the coated spatula to quickly stir the caramel and pepitas together until fully coated. Quickly transfer to prepared baking sheet and press flat with the spatula. The mixture will still be hot so please, please, please be careful.
Once the brittle is set (about 30 minutes), crack the brittle or cut into pieces with a sharp knife.

Notes

The hot sugar mixture will bubble up once you add the vanilla extract and baking soda, so it is best to use a pot big/deep enough to accommodate this.
Moisture (humidity) is the enemy of brittle. Store your brittle in an airtight container.