Feastical

Rosemary-Pumpkin Seed Brittle: Your New Favorite Crunchy Obsession

Hey foodie friend! Beau here from Feastical, and I’ve got a confession: I’m completely addicted to this savory-sweet Rosemary-Pumpkin Seed Brittle. Imagine this: buttery caramel crackling under your teeth, giving way to crunchy roasted pepitas kissed with woodsy rosemary, a hint of black pepper, and that glorious salty finish. It’s like autumn decided to throw a party in your mouth! This isn’t your grandma’s peanut brittle (though I love that too!). This is a gourmet twist that’s bold, unexpected, and ridiculously easy to make. I’m sharing a double-batch version because trust me – you’ll want extra for gifting, cheese boards, sneaky kitchen snacks, and maybe hiding a stash for yourself. Why brittle? Because life’s too short for boring snacks! This recipe is all about simple ingredients doing spectacular things. We’re talking 10 minutes of prep, 15 minutes of magic on the stove, and boom – you’ve got edible gold. Ready to make your kitchen smell like a cozy, herby, caramel dream? Let’s dive in and create some crunch-tastic joy!

The Day Brittle Got a Rosemary Makeover

Picture this: It was my first fall hosting Feastical’s “Friendsgiving Fiasco” (our lovingly chaotic potluck). I’d planned classic pecan brittle, but halfway through, I realized – horror of horrors – I only had half the pecans needed! Panic mode! Then I spotted a giant bag of pepitas I’d roasted for salad toppings. Hmm… risky, but maybe? As I frantically tossed them in, my elbow bumped my thriving rosemary plant on the windowsill. A few fragrant sprigs fell right into the pot. “Well, heck,” I thought, “in for a penny, in for a pound!” I grabbed my pepper grinder too. What emerged from that kitchen chaos was pure magic. The brittle vanished faster than the turkey! Friends raved about the “gourmet” flavor, and my rosemary bush became the unexpected MVP. Now, it’s not a Feastical gathering without this brittle. It reminds me that sometimes the best recipes aren’t planned – they’re happy little kitchen accidents with delicious consequences!

Gather Your Crunch Crew: Ingredients & Pro Tips

• 4 cups granulated sugar: The backbone of our caramel. Don’t sub brown sugar – its moisture makes brittle chewy. Organic cane sugar works great!
• 1 cup (2 sticks) unsalted butter, sliced: Salted butter can make it overly salty. Slicing ensures even melting. Pro Tip: Use European-style butter (like Kerrygold) for extra richness.
• ⅔ cup golden syrup: My fave for its honey-like depth without overpowering. No golden syrup? Light corn syrup works! Honey or maple syrup can sub, but reduce heat slightly – they burn faster.
• 1 tsp baking soda: The secret weapon! It creates millions of tiny air bubbles, making the brittle light and crackly. Measure precisely – too much = bitter.
• 5 cups roasted, salted pepitas (pumpkin seeds): Must be pre-roasted and salted! Raw seeds turn tough. Can’t find salted? Roast raw ones yourself with 1 tsp salt first. Sunflower seeds make a fun twist!
• 2 tbsp chopped fresh rosemary: Fresh is non-negotiable! Dried tastes like pine needles. Chop finely so no one gets a mouthful of herb. Rosemary obsessed? Add 1 tsp extra!
• ½ tsp freshly ground black pepper: Grind it fresh – pre-ground loses its spark. Adds a warm, subtle kick that makes people wonder, “What’s that amazing flavor?”
• Large-flake sea salt (like Maldon), to finish: The crown jewel! The flakes add texture and bursts of salinity. Pink Himalayan salt works too, but avoid fine table salt.

Let’s Make Some Magic: Step-by-Step with Chef Beau

Step 1: Prep Like a Pro (5 mins)
Line a rimmed baking sheet (half-sheet pan, 18×13″) with parchment paper or a silicone mat. Don’t skip the rim! Have every single ingredient measured and within arm’s reach – including your baking soda with its measuring spoon ready. Brittle waits for no one! Pro Hack: Lightly grease your spatula – caramel won’t stick as much.

Step 2: Build the Golden Caramel Base (10-12 mins)
In a large, heavy-bottomed saucepan (at least 4 quarts – it bubbles violently!), combine the sugar, sliced butter, and golden syrup. Place over medium heat. Stir constantly with a heatproof spatula or wooden spoon until the butter melts and the sugar dissolves into a smooth, glossy mixture. Once it starts boiling, STOP STIRRING. Attach a candy thermometer to the side. Let it bubble away, undisturbed. This is crucial for achieving the right texture! Watch it like a hawk as it transforms from pale gold to deep amber (think the color of an old penny). It must reach 300°F (hard crack stage). Pro Tip: Swirl the pan gently if needed for even cooking, but resist stirring! Undercooked = sticky mess. Overcooked = bitter. Trust your thermometer!

Step 3: The Lightning-Fast Finish (Under 60 seconds!)
The second it hits 300°F, pull the pan off the heat IMMEDIATELY. Working quickly but carefully (hot sugar burns!), sprinkle in the baking soda. It will foam up dramatically – that’s the magic happening! Stir vigorously for just 5 seconds to incorporate. Immediately dump in ALL the pepitas, chopped rosemary, and black pepper. Stir like crazy for another 15-20 seconds until everything is coated. Don’t over-mix – you just want it combined. Pro Hack: Wear oven mitts! That pot is crazy hot, and the foam rises high.

Step 4: Spread & Set the Stage for Crunch (2 mins)
Pour the molten mixture onto your prepared baking sheet. It will be thick and lumpy – that’s perfect! Use your lightly greased spatula to spread it as evenly as possible into a roughly 1/4-inch thick layer. Work fast before it sets. Don’t obsess over perfection – rustic shards are charming! Immediately sprinkle generously with the large-flake sea salt, gently pressing it in so it sticks. Pro Tip: Tilt the pan slightly to help spread it. If it sets too fast, pop the pan in a warm oven (200°F) for 1 min to soften slightly.

Step 5: The Hardest Part – Waiting! (30+ mins)
Walk away. Seriously. Let the brittle cool completely at room temperature. Rushing this = broken teeth! You’ll know it’s ready when it’s hard, glossy, and room temperature. Pro Hack: If your kitchen is humid, cool it near an AC vent or fan (not directly!). Once cool, channel your inner artist: Use your hands or the handle of a butter knife to break it into beautiful, irregular shards. Enjoy the satisfying snap!

How to Serve Your Savory-Sweet Masterpiece

This brittle is a total show-off! For gifting, pile shards into cellophane bags tied with twiggy rosemary sprigs and twine. On a cheese board, it’s a game-changer – pair it with sharp cheddar, creamy brie, and tart apples. Need a cocktail hour star</strong? Serve big pieces in a rustic bowl alongside spiced nuts and olives. Feeling fancy? Crumble it over vanilla ice cream or pumpkin soup for an epic sweet-salty crunch. Honestly? My favorite way is sneaking pieces straight from the jar while pretending to “organize” the pantry. No judgment here!

Get Creative: Flavor Twists & Swaps

• Spicy Kick: Add 1/4 tsp cayenne pepper or 1 tsp smoked paprika with the black pepper. Fiendish goodness!
• Sweet & Smoky: Swap 1 tbsp of the golden syrup for maple syrup and add 1 tsp smoked sea salt at the finish.
• Seedy Sensation: Use a mix! Try 3 cups pepitas + 2 cups roasted sunflower seeds or chopped pecans.
• Herb Garden: Swap rosemary for 1 tbsp finely chopped fresh thyme + 1 tsp grated lemon zest. Bright and zippy!
• Chocolate Drizzle (Because, Chocolate): Melt 4 oz dark chocolate, drizzle over cooled brittle, sprinkle with extra salt. *Chef’s kiss*

Beau’s Brittle Wisdom & Kitchen Tales

This recipe has evolved from that frantic Friendsgiving save! I now always make a double batch (hence this recipe!) because it disappears faster than cookies at a bake sale. One time, I tried using pre-minced garlic rosemary by accident (don’t ask how that happened!). Let’s just say… garlic brittle is NOT recommended. Lesson learned: Label your jars! Another fun fail: I once used a cheap, thin pot. The sugar scorched, and cleaning was a nightmare. Invest in a heavy pot – your brittle (and sanity) will thank you. The black pepper was a later addition – a customer at a Feastical pop-up said, “It’s amazing, but you know what it needs? Pepper!” She was absolutely right. Now, that warm whisper of pepper is essential. It’s proof that recipes, like good friendships, get better with a little time and feedback!

Brittle SOS: Your Questions Answered

Q: Help! My brittle is chewy/sticky, not crunchy. What went wrong?
A: This usually means the sugar syrup didn’t reach a high enough temperature (hard crack stage – 300°F). Trust your candy thermometer! Undisturbed boiling is key. Also, humidity is brittle’s enemy. Make it on a dry day and store airtight immediately. If it’s sticky, you can try re-baking the pieces on a sheet at 250°F for 10-15 mins to dry them out, but prevention is best!

Q: Can I use honey instead of golden syrup?
A: You can, but be extra careful! Honey burns faster than syrup. Reduce heat to medium-low once boiling starts, stir minimally, and watch the thermometer like a hawk. It might also make the brittle slightly chewier than golden syrup. For best results, stick to golden syrup or light corn syrup.

Q: Why baking soda? It foamed like crazy!
A: That dramatic foam is exactly why we use it! Baking soda creates tons of tiny carbon dioxide bubbles when it hits the hot syrup. This makes the brittle lighter, more porous, and delightfully crackly instead of being a dense, tooth-breaking slab. Don’t skip it, and add it off the heat!

Q: How long does this keep? How do I store it?
A: Stored correctly in an airtight container at room temperature in a cool, dry place, this brittle stays gloriously crunchy for up to 3 weeks! Layer pieces between parchment paper to prevent sticking. Avoid the fridge – humidity makes it weep and soften. If it lasts that long… which it won’t!

Rosemary-Pumpkin Seed Brittle

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• Author: BeauCollier
• Total Time: 30 mins

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Description

Ready for a bold snack that’ll steal the spotlight from every charcuterie board? This Rosemary-Pumpkin Seed Brittle is savory-sweet magic with buttery caramel, toasted pepitas, fresh rosemary, a touch of black pepper, and a salty finish that makes every shard irresistible. It’s nostalgic brittle—but reinvented. Easy to whip up, endlessly giftable, and dangerously snackable. Let’s turn your kitchen into a crunchy caramel dream.

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Ingredients

Scale 1x2x3x

• 4 cups granulated sugar

• 1 cup unsalted butter (sliced)

• ⅔ cup golden syrup (or light corn syrup)

• 1 tsp baking soda

• 5 cups roasted, salted pepitas

• 2 tbsp fresh rosemary, finely chopped

• ½ tsp freshly ground black pepper

• Large-flake sea salt, for topping

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Instructions

• Prep Pan & Ingredients (5 mins)
  Line a rimmed baking sheet with parchment or a silicone mat. Measure all ingredients—brittle moves fast!

• Make Caramel Base (10–12 mins)
  In a large saucepan, combine sugar, butter, and syrup. Stir over medium heat until melted. Stop stirring once it boils. Cook undisturbed until mixture hits 300°F (hard crack).

• Add Mix-ins (1 min)
  Remove from heat. Immediately stir in baking soda (it will foam), followed by pepitas, rosemary, and black pepper. Stir quickly to combine.

• Spread & Top (2 mins)
  Pour onto prepared sheet. Spread into an even ¼-inch layer. Sprinkle with flaky salt. Let cool completely at room temp (about 30 mins).

• Break & Serve
  Snap into shards once fully cooled. Store airtight up to 3 weeks.

Notes

• Use a candy thermometer—300°F is the sweet spot.

• Add cayenne or smoked paprika for a spicy twist.

• Drizzle with dark chocolate once cool for extra indulgence.

• Perfect on cheese boards, with ice cream, or as edible gifts.

• Prep Time: 10 mins
• Cook Time: 15 mins

Nutrition

• Calories: 150Cal per piece
• Sugar: 14g
• Fat: 8g
• Carbohydrates: 17g
• Protein: 2g

Nutritional Info (Approximate, per piece)

Calories: ~150 | Total Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 50mg | Total Carbohydrates: 17g | Dietary Fiber: 1g | Sugars: 14g | Protein: 2g
(Note: Values are estimates based on ingredients and will vary slightly based on specific brands and exact portion size.)

Final Thoughts: Why This Brittle Deserves a Spot in Your Kitchen

This Rosemary-Pumpkin Seed Brittle is more than a snack—it’s a celebration of contrasts: sweet and salty, crunchy and buttery, herbal and spicy. It’s proof that the best recipes often come from happy accidents (like a rosemary sprig tumbling into caramel!).

Whether you’re a candy-making novice or a seasoned cook, this recipe is foolproof with a thermometer and a heavy pot. It’s adaptable (swap seeds, play with spices), impressive (hello, holiday gifts!), and downright addictive.

So grab that spatula, embrace the caramel chaos, and let this brittle become your new signature crunch. Trust me—once you taste that first shard, you’ll understand why it’s Feastical’s most-requested recipe. Happy brittle-making, friends!