Pepita Brittle

Pepita Brittle
Print Recipe
10-12 servings Palanqueta de Pepita
Ingredients
  • 2 cups raw hulled pumpkin seeds or pepitas, lightly toasted
  • 1 tablespoon unsalted butter at room temperature divided
  • 1/2 cup water
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons piloncillo grated or more brown sugar
  • 2 tablespoons corn syrup
  • Vegetable oil to grease the spatula
  • 1/2 teaspoon baking soda
  • Sprinkle of kosher or coarse sea salt optional
To Prepare
  • Heat a medium skillet over medium-low heat. Add the pumpkin seeds and let them toast, slightly, until they start making popping sounds and have begun to darken, 3 to 4 minutes. Scrape onto a bowl and let cool.
  • Use 1/2 tablespoon of the butter to grease a 6” x 10” nonstick rimmed baking sheet.
  • In a medium saucepan set over medium-low heat, combine the water, brown sugar, granulated sugar, piloncillo and corn syrup. Stir with a wooden spoon or spatula until the sugars dissolve. After 15 minutes or so, the mixture will have achieved a very thick syrup consistency and will be actively bubbling. Check with a candy thermometer to make sure it reaches 290 degrees Fahrenheit (but no more than 300 degrees), or the sugar is at “punto de bola” or “hard crack” stage, then, turn off the heat.
  • Now you have to move fast: Grease a spatula with vegetable oil. Remove the saucepan from the heat, add the baking soda, the remaining butter, and the pumpkin seeds, and quickly stir as fast as you can. The mixture will be bubbling for a few seconds. Stir well and immediately scrape the mixture onto the buttered baking sheet, as it hardens incredibly fast. Spread evenly with the greased spatula to about 1/4" thickness. Sprinkle salt on top if desired.
  • Let cool for 20 to 25 minutes and break into pieces. If you want to cut the brittle in even square or rectangle shapes, use a moist knife to do so a few minutes after you poured, before it really hardens. Leave it to further cool, dry and harden.
  • The brittle will keep for a month in an air-tight container.
Ingredients
  • 2 cups raw hulled pumpkin seeds or pepitas, lightly toasted
  • 1 tablespoon unsalted butter at room temperature divided
  • 1/2 cup water
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons piloncillo grated or more brown sugar
  • 2 tablespoons corn syrup
  • Vegetable oil to grease the spatula
  • 1/2 teaspoon baking soda
  • Sprinkle of kosher or coarse sea salt optional
To Prepare
  • Heat a medium skillet over medium-low heat. Add the pumpkin seeds and let them toast, slightly, until they start making popping sounds and have begun to darken, 3 to 4 minutes. Scrape onto a bowl and let cool.
  • Use 1/2 tablespoon of the butter to grease a 6” x 10” nonstick rimmed baking sheet.
  • In a medium saucepan set over medium-low heat, combine the water, brown sugar, granulated sugar, piloncillo and corn syrup. Stir with a wooden spoon or spatula until the sugars dissolve. After 15 minutes or so, the mixture will have achieved a very thick syrup consistency and will be actively bubbling. Check with a candy thermometer to make sure it reaches 290 degrees Fahrenheit (but no more than 300 degrees), or the sugar is at “punto de bola” or “hard crack” stage, then, turn off the heat.
  • Now you have to move fast: Grease a spatula with vegetable oil. Remove the saucepan from the heat, add the baking soda, the remaining butter, and the pumpkin seeds, and quickly stir as fast as you can. The mixture will be bubbling for a few seconds. Stir well and immediately scrape the mixture onto the buttered baking sheet, as it hardens incredibly fast. Spread evenly with the greased spatula to about 1/4" thickness. Sprinkle salt on top if desired.
  • Let cool for 20 to 25 minutes and break into pieces. If you want to cut the brittle in even square or rectangle shapes, use a moist knife to do so a few minutes after you poured, before it really hardens. Leave it to further cool, dry and harden.
  • The brittle will keep for a month in an air-tight container.

17 comments on “Pepita Brittle

Leave a Reply

Your email address will not be published.

  1. What went wrong?
    As i poured this into the pan it turned dry a powdery. It didn’t work. Please help me troubleshoot.
    I followed this recipe exactly as written, took the sugar mixture off heat at 290 and did the rest. I did not substitute any ingredients.

    1. ​It sounds like you may have cooked it too much or at too high of heat. Stovetops range from one to the other… give it another try, ​the process for caramel making can be pretty whimsical and capricious!

  2. Is the piloncillo that you use in a cone shape?? Thank you! I’m thinking of making this for my family to take home after thanksgiving.

  3. I followed the recipe very carefully, but I think the 6″ X 10″ baking sheet may be a misprint. The finished quantity would easily have over run that small pan. I went to a 10″ X 15″ sheet but the brittle was still so thick that I had to pound it with a mallet to break it up. When you made it on your show it was thin, amber, and broke into pieces by hand. I’ll try again with a still larger pan, unless you have a better suggestion. Ayudame, por favor!

    I’ve been to Cozumel MANY times and along the west coast, but I’m really enjoying visiting the east coast cities via your show. I’ve also reproduced some of your recipes. I’ve recently ordered some achiote paste that adds another level of flavor to my dishes. Me gusta mucho su presentacion. Mil gracias!
    DrJimM –

  4. Patti, love your show. I was at TJ Maxx today and purchased a bag of snacks. One of the bags had a snack
    with pumpkin seeds, cashews and almonds. It looks just like the Pepita Brittle. I was wondering if we could add the almonds and cashews for a added change.

  5. Hi Pati love to watch your show love all your recipes but my favorite is when you take a bite of your food it
    looks like you really enjoy it, makes me feel like running to the kitchen and cook away.lol

  6. I tried to cook this, but without a candy thermometer…so I tried to guesstimate but I don’t think I am going to be successful in getting it to firm up. Can I bake it to firm it?

    1. As long as you follow the recipe in what the caramel needs to look and feel like, amount of time and level of heat, you should be fine! Baking won’t work… it will ruin it…

  7. I made this several times. I found you have to raise the temp after the sugar melts to get the temp to increase to 290 degrees in 15 minutes. Excellent recipe. I have given the brittle to friends. They love it and ask me for the recipe.

      1. I have already given the brittle (as a holiday gift) with two of my friends, both of whom reported they ate all I gave them in one sitting (with husbands). My husband and I ate the rest of the batch together too. Making more tonight for more holiday gifts.