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PUMPKIN SEED BRITTLE

PUMPKIN SEED BRITTLE

  • Vegetable oil, for the baking sheet
  • 300 g (1-1/2) cups granulated sugar
  • 85 g (1/4 cup) light corn syrup
  • 225 g (2 cups) raw green pumpkin seeds
  • 1-1/2 teaspoons smoked paprika 2 teaspoons kosher salt
  • 1-1/2 teaspoons baking soda, sifted

Lightly yet thoroughly brush a baking sheet and a spatula with the vegetable oil.

Stir together the sugar, 1 cup of water, and corn syrup in a tall, heavy-bottomed medium-size saucepan. Bring to a boil over low heat, stirring to help dissolve the sugar. Stop stirring, cover, and cook for 3 minutes.

Uncover and attach a candy thermometer and boil until the thermometer reads 125˚C (260˚F).

Meanwhile, toss together the pumpkin seeds, smoked paprika, and salt in a small bowl. When the syrup reaches 125˚C (260˚F), add to the saucepan. Cook, stirring almost constantly, until the syrup reaches 145˚C (295˚F).

Remove from the heat and carefully stir in the baking soda, which will make the syrup foam and sputter. Immediately pour the mixture onto the baking sheet, using your other hand to spread it as thinly as possible with the metal spatula as you pour. Cool for 5 minutes, then run the spatula under the candy to prevent sticking. Cool completely. Crack into bite-size pieces. (The brittle can be stored in an airtight container at room temperature for up to 1 week.)