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.
Ingredients
-
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
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