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Cardamom Pumpkin Seed Brittle (Deborah Baic/The Globe and Mail)
Cardamom Pumpkin Seed Brittle (Deborah Baic/The Globe and Mail)

Cardamom Pumpkin Seed Brittle Add to ...

Both sweet and spicy, cardamom pairs deliciously with pumpkin seeds and adds new sophistication to this addictive, crunchy candy.

  • Ready time: 30 minutes
  • Servings: About 1 pound of brittle

Ingredients

1 cup salted pumpkin seeds, shelled

2 cups white sugar

1/2 cup corn syrup

1/4 cup water

2 tbsp butter

1/2 tsp vanilla

1/2 tsp ground cardamom

1/2 tsp baking soda

Method

Toast pumpkin seeds in a dry skillet over medium heat until just coloured and fragrant, about 5 minutes. Set aside.

In a heavy saucepan, combine sugar, corn syrup and water over medium heat. Mix occasionally until dissolved, then cook without stirring to softball stage or 235 F on a candy thermometer; about 10 minutes.

Stir butter into sugar mixture and cook for 10 to 15 minutes longer, or until mixture rises to a temperature of 300 F. Remove from heat. Stir in vanilla, seeds, cardamom and baking soda. Working quickly, pour onto a piece of parchment paper and use a greased spatula to spread evenly. Let cool before breaking into pieces.

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