by Charity Ferreira
from Brittles, Barks, & Bonbons:
Delicious Recipes for Quick and Easy Candy
(Chronicle Books, 2008)
Makes 2 pounds brittle
This is a beautiful, unusual brittle. If you like things very spicy, increase the cayenne to 2 teaspoons. Measure out the pepitas, cayenne, and salt before you start, so that they’re ready to stir in the moment the sugar reaches the desired amber color.—Charity Ferreira
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Ingredients
Butter, for pan
1 1/2 teaspoons cayenne pepper
1/4 teaspoon salt
3 cups sugar
1 cup water
2 tablespoons light corn syrup
2 cups pepitas (hulled pumpkin seeds; about 8 ounces), lightly toasted
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Directions
1. Lightly butter a 10-by-15-inch jelly-roll pan. In a small bowl, stir together the cayenne and salt; set aside.
2. In a medium saucepan over medium heat, stir together the sugar, water, and corn syrup until the sugar is completely dissolved, about 5 minutes. Increase the heat to high and boil without stirring until the syrup is golden brown (about 335°F [168°C] on a candy thermometer), 10 to 15 minutes. When the sugar begins to brown around the edges of the pan, swirl the pan gently so that it caramelizes evenly. Remove from the heat and carefully (the mixture will bubble and the pepitas may “pop”) stir in the pepitas and cayenne mixture.
3. Immediately pour into the prepared pan, using a spatula or wooden spoon to spread the nuts out flat if necessary. Let the brittle stand at room temperature until cool and hard, about 1 hour.
4. Bend the ends of the pan to release the brittle (run a spatula underneath the brittle to help release it, if necessary) and chop or break into chunks. Store in an airtight container at room temperature for up to 2 weeks.
Recipe © 2008 by Charity Ferreira. All rights reserved.
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