Spiced Pumpkin Seed Brittle
Yield: About 6-8 servings
1 cup sugar
3/4 cup hulled pumpkin seeds (also called pepitas; feel free to use any tree nut you’d prefer)
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon chipotle chile powder
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 teaspoon baking powder
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Candy thermometer
(For the Pistachio Sesame brittle, use 2 tablespoons sesame seeds and 3/4 cup pistachios.)
Grease a 9×12 baking sheet with butter and set aside.
In a small, heavy-bottomed pot over a medium low flame, melt the butter with the cinnamon, chile powder, ginger and sea salt. Add the sugar and stir thoroughly. Continue to stir sugar almost constantly to prevent burning. When the temperature of the mixture reaches 280 degrees, add the nuts. Continue stirring almost constantly.
The sugar will slowly begin to clump and melt. Keep stirring! At 300 degrees, remove from heat and quicky stir in the baking powder.
Working quickly, pour the brittle onto the greased baking pan, spreading with a spatula. Let stand until thoroughly cooled and hardened. (You can expedite this by putting it into the fridge.)
