Breaking up is easy to do, at least when it comes to delicious hard candy like cayenne pumpkin-seed croquant ( French for "crunchy").
Source: Martha Stewart Weddings, Fall 2009
- 2 teaspoons vegetable oil
- 1 cup raw pepitas (shelled pumpkin seeds)
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon coarse salt
- 2 cups sugar
- 1/2 cup water
To prepare pan: Spray 9-by-13-inch baking pan with vegetable spray, line with parchment, and spray again. (Use parchment overhang to remove cooled sheets; wrap in plastic, and store flat.)
Heat vegetable oil in a small skillet; add raw pepitas, cayenne powder, and salt. Cook, stirring, until slightly brown, about 6 minutes. Let cool. (Makes 1 cup seeds, enough for 4 brittles.)
Heat sugar and water over high heat, stirring until dissolved. When it boils, let cook undisturbed until golden amber, about 8 minutes. Remove from heat, stir in seeds, and immediately pour into pan. Cool. Can be stored up to 1 week.