Ingredients:

  • 1 1/2 cups (225 g) raw, hulled pumpkin seeds (pepitas)
  • 1 cup (200 g) granulated white sugar
  • 1/4 cup (60 ml) water
  • 2 tablespoons (30 ml) light corn syrup (or mild honey)
  • 1 tablespoon (15 g) unsalted butter, cubed
  • 1 teaspoon (5 g) coarse sea salt, divided
  • 1 teaspoon (5 g) smoked paprika (Pimentón de la Vera)
  • 1/2 teaspoon (2-3 g) dried chili flakes (or Aleppo pepper)
  • 1 tablespoon (5 g) fresh rosemary, finely chopped
  • 1 teaspoon (5 g) bicarbonate of soda (baking soda)

Instructions:

  1. Prepare Workspace: Line a baking sheet with a silicone mat or parchment paper. Lightly grease the paper if necessary. Have all measured ingredients ready.
  2. Toast the Seeds: In a medium heavy-bottomed pan, dry-roast the pumpkin seeds over medium heat for 3–5 minutes, stirring constantly until they begin to smell nutty. Remove seeds immediately and transfer them to a heatproof bowl.
  3. Combine Seasoning: Mix the toasted seeds with the smoked paprika, chili flakes, and chopped fresh rosemary.
  4. Create Syrup: Combine the sugar, water, and corn syrup (or honey) in the same saucepan. Stir until the sugar is dissolved before heating.
  5. Boil and Cook: Bring the mixture to a boil over medium-high heat. Cease stirring once boiling begins.
  6. Caramelise: Cook until the syrup reaches a deep amber colour, or hits 300°F (150°C) on a candy thermometer (Hard Crack stage). This takes about 5-8 minutes. Immediately remove the pan from the heat.
  7. Add Butter and Salt: Stir in the cubed butter and half the sea salt until fully incorporated.
  8. Incorporate Seasoned Seeds: Quickly and carefully pour the bowl of seasoned pumpkin seeds into the caramel. Stir just enough to coat all the seeds evenly.
  9. Add Soda: Immediately sprinkle the bicarbonate of soda (baking soda) over the mixture. Stir vigorously until the mixture foams up and becomes light and aerated. This step is instantaneous.
  10. Pour and Spread: Pour the entire mixture onto the prepared baking sheet. Using a spatula, quickly spread the brittle into a thin, even layer (about 1/4 inch or 6mm thick).
  11. Final Seasoning and Cooling: Sprinkle the remaining coarse sea salt over the hot brittle. Allow to cool completely and harden (about 30 minutes).
  12. Break: Once fully chilled and hard, snap the brittle into small, manageable pieces. Store in an airtight container.