Method
Toast the pumpkin seeds
Set a large sheet of parchment on a heatproof rimmed baking sheet. Add 180 g of hulled pumpkin seeds to a wide dry skillet over medium heat. Cook for 4 to 6 minutes, shaking the skillet often, until the seeds smell nutty, deepen slightly in color, and begin to make a few soft popping sounds. Transfer them to a bowl so they do not continue browning.
04:00Dissolve and boil the panela
Chop 200 g of panela into small pieces if it is in a firm block. Combine it with 60 ml of water and 10 ml of fresh lime juice in a heavy, high-sided saucepan. Stir over medium heat until the panela dissolves, then stop stirring. Clip on a candy thermometer and boil steadily until the syrup reaches 135°C (275°F), washing down any crystals on the side of the pan with a clean pastry brush dipped in water.
Cook the seeds to hard-crack stage
Add 180 g of hulled pumpkin seeds back to the saucepan, then add 14 g of unsalted butter, 1 g of ground cinnamon, and 1 g of kosher salt. Stir carefully with a heatproof spatula as the mixture thickens. Continue cooking until the thermometer reaches 149°C (300°F) and the syrup is dark amber with the seeds evenly suspended, checking the temperature after 2 minutes.
02:00Aerate the brittle
Remove the saucepan from the heat. Immediately sprinkle in 2 g of baking soda and stir just until the syrup foams evenly, about 5 seconds. Keep your face and hands back from the pan because the sugar is extremely hot and the mixture will expand.
Spread and set the brittle
Pour the foaming mixture onto the prepared parchment in one motion. Working immediately, use a heatproof spatula to spread it into a thin, roughly 3 to 4 mm layer without pressing out every bubble. Do not touch or taste the candy while hot. Let it stand undisturbed for 30 minutes, until completely hard and cool.
30:00Break and serve
Lift the cooled sheet from the parchment and break it into irregular bite-size shards. Serve once the pieces are crisp all the way through, taking care with any sharp sugar edges.
Smart Substitutions
- No panela? Use an equal weight of dark brown sugar for a milder molasses flavor.
- No lime? Use fresh lemon juice; the small amount of acid helps discourage large sugar crystals.
- No butter? Use the same amount of refined coconut oil for a dairy-free variation.
- Want a mixed-seed brittle? Replace up to one-sixth of the pumpkin seeds by weight with the same weight of toasted sesame seeds, keeping the total seed weight unchanged.
Tips and Variations
- Measure every ingredient before the syrup goes on the heat; the final steps move quickly.
- Use a pale or stainless-steel saucepan so the amber color is easy to judge.
- After the syrup begins boiling, avoid stirring until the pumpkin seeds go in; agitation can encourage crystallization.
What Went Wrong?
- Syrup turned grainy Sugar crystals likely formed on the pan wall. Start again with a clean pan, stop stirring once the syrup boils, and wash down the sides with a damp pastry brush.
- Brittle bends instead of snapping The syrup did not reach hard-crack stage. Cook the next batch to 149°C (300°F) with a checked candy thermometer.
- Brittle tastes scorched The syrup passed hard-crack stage or the pan heated unevenly. Use medium heat and remove the pan as soon as it reaches 149°C (300°F).
- Brittle is too thick Spread immediately after adding the baking soda; once the foam settles, the candy becomes difficult to thin without crushing its bubbles.
Nutrition Estimate
- Fiber: 1 g per serving
- Sodium: 130 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
