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Pepita Brittle

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  • Prep 25 min
  • Total 2 hr 0 min
  • Ingredients 6
  • Servings 12
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As a kid, when fall came around, my family and I took a drive to the city of Big Bear, nestled in the Southern California Mountains of San Bernardino. We spent a few days of relaxation, just sitting around chatting and eating a lot. My tía Rosie, my food mentor, would make a massive assortment of foods for everyone to munch on. I stuck to her like gum on a shoe so I could take in anything and everything she was up to in the kitchen. My favorite thing to make was a simple pepita brittle. It’s basically like a peanut brittle only with pepitas (pumpkin seeds), which are a good alternative because they add a more seasonal feel to it. It is a very American homemade confection with a great Latin touch! A great way to combine both my cultures.
by Nicole Presley
Updated Sep 22, 2015
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Ingredients

  • 1 cup butter
  • 1 1/3 cups sugar
  • 1 tablespoon corn syrup
  • 2 tablespoons cold water
  • 1/2 teaspoon vanilla
  • 1 1/2 cups pepitas (pumpkin seeds)

Directions

  •  
    1
    Line a cookie sheet with a non-stick baking mat.
  •  
    2
    In a pot over medium heat attached with a candy thermometer to the side, add in butter and allow it to melt.
  •  
    3
    Add in sugar, and mix in completely before adding in corn syrup and water. Mix constantly to completely melt sugar.
  •  
    4
    Mix the mixture for about 15 minutes or until candy thermometer reads 300.
  •  
    5
    Remove from flame and add vanilla. Your mixture will pop and will have a light brown color.
  •  
    6
    Quickly add in pepitas and mix in completely.
  •  
    7
    Pour mixture onto the prepared cookie sheet.
  •  
    8
    Allow to cool completely.
  •  
    9
    Break slab into pieces when ready to eat.
  •  
    10
    Serve and enjoy!

Expert Tips

  • tip 1
    You can make this recipe in advance and eat it for up to 4 days. Store in an airtight container.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • As a kid, when fall came around, my family and I took a drive to the city of Big Bear, nestled in the Southern California Mountains of San Bernardino. We spent a few days of relaxation, just sitting around chatting and eating a lot. My tía Rosie, my food mentor, would make a massive assortment of foods for everyone to munch on. I stuck to her like gum on a shoe so I could take in anything and everything she was up to in the kitchen. My favorite thing to make was a simple pepita brittle. It’s basically like a peanut brittle only with pepitas (pumpkin seeds), which are a good alternative because they add a more seasonal feel to it. It is a very American homemade confection with a great Latin touch! A great way to combine both my cultures.
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