Pumpkin Seed Pecan Brittle
- 2 cups sugar
- 1/2 cup water
- 1/4 pound (1 stick) unsalted butter, diced
- 1/4 cup light corn syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/2 teaspoon baking soda
- 6 ounces toasted pumpkin seeds (about 1 3/4 cups)
- 6 ounces toasted pecans (about 1 1/2 cups)
- 1 1/2 teaspoons flaky salt, such as fleur de sel
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Pecans, toasted (6 ounces)
- Pumpkin seeds, toasted (6 ounces)
- Cooking & Baking
- Baking soda (1/2 teaspoon)
- Cayenne (1/4 teaspoon)
- Cinnamon (1/2 teaspoon)
- Corn syrup, light (1/4 cup)
- Salt, flaky (1 1/2 teaspoons)
- Sugar (2 cups)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter, unsalted (1/4 pound)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 4, 2013 (1 month ago).
27 people saved this recipe.
