The Recipe Corner - Spicy Pepita Brittle

½ tsp. Vegetable Oil
¾ cup Pepitas (hulled Pumpkin Seeds)
¼ tsp. Cinnamon
¼ tsp. Cayenne Pepper
¼ tsp. Kosher Salt
1½ cup Sugar
¾ cup Water
1 tbs. Light Corn Syrup

1. Place vegetable oil in a small skillet and set over medium heat. Add pepitas and toast, constantly shaking the pan, until they turn golden and start to pop. If you stop moving the pan they will burn. Remove from heat and mix in cinnamon, cayenne pepper and salt. If pepitas are already salted, omit extra salt. Set aside. Line a cookie sheet with parchment paper and set aside.

2. Lightly rub the sides of a 1 quart pot with vegetable oil. Add sugar and water and set over medium heat. Cook, stirring occasionally, until the the sugar dissolves. Stir in corn syrup. Cover and cook for 5 minutes undisturbed.

3. After 5 minutes, uncover and continue cooking. Do NOT stir during this process. Place in a candy thermometer in the sauce pan and cook until the temperature reaches 350°. The mixture will turn an amber-brown color when it is done. This will take about 10 minutes.

4. Immediately pour the brittle onto the prepared cookie sheet. Spread the brittle thin and distribute the pepitas evenly.

5. Once the brittle has cooled, break it into pieces.

This recipe compliments of whimseyfish.