Pumpkin Seed Brittle

1. 1

   Prepare a flat baking sheet with a non-stick baking mat or silpat.

2. 2

   Place the sugar in a small, non-reactive metal pan.

3. 3

   Cook over medium heat until caramelized in a deep amber color.

4. 4

   Immediately add the butter, vanilla and Ancho, whisking continuously until completely emulsified and combined.

5. 5

   Stir in the pumpkin seeds and spread onto prepared baking sheet.

6. 6

   Allow to cool and then break into shards and use to garnish cupcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.