Posts Tagged ‘pepitas’

On the farm we had few luxuries.  Peanut brittle is one thing that I remember.  I don’t know why it sticks out in my mind but it’s an instant reminder of years ago when family would gather for holidays in the everlasting winter of the North.  That and my Dad’s Lion’s Club pot lucks.

If there was a choice between peanut brittle and Nanaimo bars, the brittle would win a spot on my paper plate every time.

When I had braces it was sticky-candy-withdrawl for months.  They came off just in time for Halloween, probably the last time I went Trick-or-Treating, and I nearly overdosed on salt water taffy.  My new smile and I couldn’t wait for the brittle to begin to appear again.

Here and now, no one makes me peanut brittle.  It is absent.  Forgotten.  Until it was found in a cookbookSee what a wonderful thing a book can do?

I wanted needed to make some peanut brittle.

No peanuts? Fine.  I’ll use pepitas (shelled roasted and salted pumpkin seeds) that I bought from the bulk section.

Not enough syrup?  Fine.  I’ll make half a batch.

One way or another, this WAS going to happen!

Pepita Brittle

  • 1/2 cup Karo syrup
  • 1 cup granulated sugar
  • 1 cup Pepitas
  • 1/4 tsp baking soda
  • coarse sea salt
  • 1 Tbsp butter

Use the butter to grease a rimmed baking sheet.  Little people (aka children) should not be near the stove or even in the kitchen while you make this, they should be napping preferably.

In a small pot, slowly bring the syrup and sugar to a boil.  I recommend using a heat-safe spatula to stir, and keep the sugar moving while it heats and boils.

Eventually, it will turn from a frothy white to a light golden brown.  At this point, reduce the heat a smidge to prevent the whole thing from burning.  Continue stirring until the color gets rich.

Remove from the heat and add the pepitas.  Quickly stir in the baking soda, the mixture will turn opaque and expand.  Pour onto the greased baking sheet, it should spread out on its own.  DO NOT touch it or attempt to lick the pot or spatula!

Sprinkle with the sea salt while the brittle is hot.  Let the brittle cool completely then break up and store in an airtight container for up to 1 week.

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