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Desserts ยป Pepita Brittle

Pepita Brittle

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Be it Fall, Summer or Winter you can always find pepitas in my pantry.ย  I love adding them to my salads, crushing them to coat chicken or for making pipian (mole).ย  But pepitas inย brittle, ย ahhย makes my heart goย pitter.. patter…ย  Enjoy!!

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Pepita Brittle
Author: Vianney Rodriguez
Ingredients
  • 1/2 stick unsalted butter plus more to butter a baking sheet
  • ยฝ cup light brown sugar
  • ยผ 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
  1. Butter a 11 by 17-inch rimmed baking sheet, set aside
  2. 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.
  3. 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.

Desserts// Mexican24 Comments

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Comments

  1. mjskit says

    November 10, 2011 at 7:02 pm

    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!

    Reply
    • Vianney says

      November 10, 2011 at 7:10 pm

      Thanks! I always make a HUGE batch for the holidays, hope you enjoy it!

      Reply
  2. Heavenly Housewife says

    October 25, 2011 at 8:31 am

    What an awesome desert garnish, so original and completely delish!
    *kisses* HH

    Reply
  3. mjskit says

    October 23, 2011 at 7:47 pm

    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!

    Reply
  4. Kitchen Belleicious says

    October 21, 2011 at 6:02 am

    Pepita brittle- wow this looks amazing- so interesting as I have never had this before. The sauce looks incredible!

    Reply
  5. Blond Duck says

    October 21, 2011 at 5:35 am

    I’m ashamed to say I’ve never tried these.

    Reply
  6. Joanne says

    October 21, 2011 at 4:34 am

    Pepitas, especially in brittle form, are an anytime food for me as well. They are timeless!

    Reply
  7. grace says

    October 21, 2011 at 1:03 am

    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!

    Reply
  8. Sara @ Saucy Dipper says

    October 20, 2011 at 8:43 am

    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?

    Reply
    • Vianney says

      October 20, 2011 at 12:22 pm

      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

      Reply
  9. Monet says

    October 20, 2011 at 6:54 am

    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!

    Reply
    • Vianney says

      October 20, 2011 at 12:23 pm

      Oh Monet I am so glad your feeling better, loving your pb/jelly treat!

      Reply
  10. [email protected] says

    October 20, 2011 at 5:55 am

    I would rather eat pepitas than any other nut or seed. …and pumpkin seed oil is divine! Love the brittle!

    Reply
  11. FOODESSA says

    October 20, 2011 at 5:36 am

    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

    Reply
    • Vianney says

      October 20, 2011 at 12:24 pm

      Thanks Claudia, love ya girl!!

      Reply
  12. DessertForTwo says

    October 19, 2011 at 7:56 pm

    Gorgeous!
    Love the new site design too ๐Ÿ™‚

    Reply
    • Vianney says

      October 20, 2011 at 12:24 pm

      Thanks my lovely Texan!!

      Reply
  13. rebecca says

    October 19, 2011 at 6:50 pm

    this is a great way to use pumpkin seeds after folks make thier jack o lanterns

    Reply
  14. yummychunklet says

    October 19, 2011 at 5:26 pm

    How delicious! What a great brittle!

    Reply
  15. Jenn from Much to My Delight says

    October 19, 2011 at 2:21 pm

    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:)

    Reply
    • Vianney says

      October 20, 2011 at 12:26 pm

      Thanks for stopping by!! I totally agree Texan cusine rocks!! Texas is a wonderful melting pot of flavors, textures and wonderful people.

      Reply
  16. Rosa says

    October 19, 2011 at 1:22 pm

    So addictive!

    Cheers,

    Rosa

    Reply
  17. Heather @girlichef says

    October 19, 2011 at 11:43 am

    Oh, me too…me too! I love pepita brittle. Too much!

    Reply
  18. [email protected] says

    October 19, 2011 at 11:37 am

    I love it! Definitely make these.

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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