This is a favourite of Tam Anderson at Prairie Gardens. Recipe by Matthew Cetta.
| 1⅓ c | sugar |
| ¼ c | light corn syrup |
| 2½ T | unsalted butter |
| ¼ c | water |
| ¾ t | salt |
| ¼ t | baking soda |
| ½ t | chipotle powder |
| 1¾ c | pumpkin seed (pepitas) |
Generously grease a cookie sheet with oil. Heat a large cast iron or other heavy- bottomed skillet over medium heat. Add the pumpkin seeds and toast until lightly golden brown (about 4-5 minutes). Remove from heat and set aside.
In a medium pot, combine sugar, light corn syrup, butter, and water. Whisk briefly to combine. Over medium heat cook until the mixture caramelizes and is a nice medium brown (about 15 minutes). At this point the mixture can burn very quickly, so keep a close eye on it. Remove the pot from the burner. Whisk in the salt, baking soda, and chipotle powder. Add the pumpkin seeds and stir until they are fully coated.
Working quickly, pour the contents of the pot out into the prepared baking sheet. Using a rolling pin, spread the mixture out about ¼-½ inch thin. Allow the brittle to cool and break up into pieces.
Makes about 1½ pounds of brittle and can be stored for up to a week in an airtight tin.