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Fiery Chili-Lime Pepita Brittle
Prep: 10 minutes
Cook: 15 minutes
Servings: 8
A Zesty Crunch with a Spicy Kick
Forget boring old peanut brittle. This recipe elevates the classic candy with the vibrant flavors of Mexico. Toasted pepitas (shelled pumpkin seeds) are suspended in a glassy, sweet caramel that's infused with tangy lime zest and a generous dash of chili powder for a slow-building heat. It's an addictive treat that will have you coming back for just one more piece.
Materials
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 cup unsalted butter
- 1 tsp baking soda
- 1 1/2 cups raw pepitas (shelled pumpkin seeds)
- 2 tbsp chili powder (ancho or guajillo recommended)
- 1 tbsp lime zest
- 1 tsp coarse sea salt
Preparation
- Line a large baking sheet with parchment paper or a silicone mat. Lightly grease it.
- In a small bowl, combine the chili powder, lime zest, and sea salt. Set aside.
Cooking
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Cook over medium-high heat, stirring until the sugar dissolves.
- Bring the mixture to a boil. Attach a candy thermometer and cook, without stirring, until the temperature reaches 280°F (138°C).
- Stir in the pepitas and butter. Continue cooking, stirring constantly, until the thermometer reaches 300°F (150°C), the hard-crack stage. The mixture will be a deep amber color.
- Immediately remove from heat. Carefully stir in the baking soda (it will foam up), followed by the chili-lime-salt mixture.
- Quickly pour the hot brittle onto the prepared baking sheet and spread it as thinly as possible with a greased spatula.
- Let it cool completely for at least 30 minutes, then break it into irregular pieces.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.