Be it Fall, Summer or Winter you can always find pepitas in my pantry. I love adding them to my salads, crushing them to coat chicken or for making pipian (mole). But pepitas in brittle, ahh makes my heart go pitter.. patter… Enjoy!!
Pepita Brittle
Ingredients
- 1/2 stick unsalted butter plus more to butter a baking sheet
- ½ cup light brown sugar
- ¼ cup agave
- 1 cup roasted salted pumpkin seeds
- Read more at https://sweetlifebake.com/2011/04/07/lime-ice-cream-with-guayaba-cream-and-pepita-brittle/#ixzz1bFWJMdZ7
Instructions
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Butter a 11 by 17-inch rimmed baking sheet, set aside
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Melt the butter in a small saucepan over medium heat. Add the brown sugar and agave, stir to combine. Bring to a boil, stirring to dissolve sugar. Continue to cook without stirring, until syrup is medium amber and candy thermometer reads 280 degrees, about 8 minutes.
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Stir in pumpkin seeds carefully. Cook until mixture reaches 300 degrees, about 2 minutes. Pour into prepared baking sheet. Let cool. Break into pieces. Store in airtight container.
I WILL be making this for the holidays! My mom always made peanut brittle, but a few years ago I developed a love for anything pepita making this brittle a definite MAKE!
Thanks! I always make a HUGE batch for the holidays, hope you enjoy it!
What an awesome desert garnish, so original and completely delish!
*kisses* HH
I just toasted up some pepitas tonight because I love them on top of stews and salads and just eating them right out of the skillet. I never thought of making brittle with them. Ingenious! Fantastic recipe!
Pepita brittle- wow this looks amazing- so interesting as I have never had this before. The sauce looks incredible!
I’m ashamed to say I’ve never tried these.
Pepitas, especially in brittle form, are an anytime food for me as well. They are timeless!
i’m pretty keen on any type of brittle, but i’ve never seen one with pepitas! i also like that you used agave–great batch o’ the good stuff!
I’ve never had it, but you know I’d like to try it now! And what is that lovely looking sauce in the background of the photo?
Thanks it’s lime ice cream with a giava cream..amazing here’s the link
https://sweetlifebake.com/2011/04/07/lime-ice-cream-with-guayaba-cream-and-pepita-brittle/#axzz1b2q0dTIg
I’ve missed visiting! I’m so glad my arm is healing and I can type again. This looks so good (as always) and I’m already hungry again even though I just finished breakfast. Much love and many blessings from Austin!
Oh Monet I am so glad your feeling better, loving your pb/jelly treat!
I would rather eat pepitas than any other nut or seed. …and pumpkin seed oil is divine! Love the brittle!
Brittle doesn’t get made much at my place because I end up going addictive on the stuff…and then I sadly blame it on hormones. I’m not joking!
I do however, have the necessity to eat healthy…therefore, if pepitas are enveloped in brittle…so be it.
Oh, what a sacrifice you dmeand of me Bonnie. LOL
Have a great weekend,
Claudia
Thanks Claudia, love ya girl!!
Gorgeous!
Love the new site design too 🙂
Thanks my lovely Texan!!
this is a great way to use pumpkin seeds after folks make thier jack o lanterns
How delicious! What a great brittle!
Oh Boy!! I’m so glad I just stumbled on your blog! I love blogs by Texans because that’s where the best food hails from. Can’t wait to follow along:)
Thanks for stopping by!! I totally agree Texan cusine rocks!! Texas is a wonderful melting pot of flavors, textures and wonderful people.
So addictive!
Cheers,
Rosa
Oh, me too…me too! I love pepita brittle. Too much!
I love it! Definitely make these.