When you would like to have something a bit different from the usual cookies, cakes, pies, etc. consider this recipe. Adding the spice to the recipe gives it a depth of taste and a tiny zing – quite delicious!
What You Need:
¾ cup of sugar
¼ cup of corn syrup
3 Tbs. of water
3 Tbs. of coconut oil (refined)
1 cup of shelled pumpkin seeds (aka pepitas – raw or roasted both work)
¾ tsp. of baking soda
½ tsp. of salt (if the seeds are salted, skip this)
⅛ tsp. of cinnamon
⅛ tsp. of cayenne powder
Prepare a baking sheet by lining it with parchment paper and coating with nonstick spray.
In a saucepan, stir the sugar, corn syrup, and water together. Heat and stir until the sugar turns a very light golden brown color (around 300 F on a thermometer).
Add the coconut oil and the seeds. Continue cooking and stirring until golden brown – this does not take long, so keep a close watch on it.
Add the baking soda, salt (if using), cinnamon, and cayenne. The mixture will bubble and turn a different color. Stir until the mixture thickens.
Pour the brittle onto the baking sheet. Spread the brittle into an even layer with a rubber spatula.
Cool until hardened – about 1 hour. Break into pieces and store for up to one week in an airtight container.
(Note: The coconut oil seemed to come out of the mixture while hot – I poured that out and discarded. Also, once the brittle was hardened, it seemed oily. Just blot with paper towels.)