Welcome fall with this sweet and salty, buttery, pepita (pumpkin seed) brittle that's bursting with caramel flavours.
Adapted from
Smitten Kitchen who adapted it from
Karen DeMasco of NYMAG and
The Wednesday Chef.
*I highly recommend UNSALTED butter for this recipe. If you can't find it, you can substitute salted butter and reduce the salt specified in the recipe by half. Don't forget to do this or your brittle will be almost inedibly salty!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.