Use this bittersweet caramel brittle as a topping to kick up store-bought pumpkin pie—substitute dried coconut flakes and chopped macadamia nuts to pair with a Key lime pie, or dried lavender and slivered almonds for a chocolate cream pie. It also makes a great gift: a fall party favor, wrapped in cellophane and handed off as your guests make their exit.
Ingredients
- 4 tbsp. unsalted butter, plus more for greasing
- 2 1⁄4 cups plus 2 tbsp. (1 lb.) sugar
- 1⁄2 cup light corn syrup
- 2 tbsp. finely chopped sage
- 3⁄4 tsp. baking soda
- 1⁄4 cup pumpkin seeds (pepitas)
- 1 tsp. flaky sea salt
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Instructions
Step 1
Line a baking sheet with foil and grease. In a medium saucepan, combine the sugar with the corn syrup and 1⁄4 cup water and bring to a boil over high heat. Cook, without stirring, until the syrup turns golden, 8 to 10 minutes. Remove from the heat and whisk the 4 tablespoons butter and the sage into the caramel. Immediately stir in the baking soda, pour the foaming caramel onto the prepared baking sheet, and sprinkle with the pumpkin seeds and salt. Let the brittle stand until cooled and hardened and then break into small pieces.
- Line a baking sheet with foil and grease. In a medium saucepan, combine the sugar with the corn syrup and 1⁄4 cup water and bring to a boil over high heat. Cook, without stirring, until the syrup turns golden, 8 to 10 minutes. Remove from the heat and whisk the 4 tablespoons butter and the sage into the caramel. Immediately stir in the baking soda, pour the foaming caramel onto the prepared baking sheet, and sprinkle with the pumpkin seeds and salt. Let the brittle stand until cooled and hardened and then break into small pieces.
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