Makes 30 1-inch pieces of bark


  • 1 cup raw pepitas (shelled pumpkin seeds)
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 tsp. chili powder
  • 1/2 tsp. chipotle powder
  • 1/8 tsp. cayenne
  • 1 tsp. salt


    Preheat oven to 325°.

    Lay the pepitas on a parchment-paper-lined, rimmed baking sheet and bake for 5 minutes until lightly toasted. Meanwhile, make a simple syrup: Combine the sugar and water in a small saucepan and bring to a boil. Add the spices and mix well.

    Stir the roasted pepitas into the syrup and boil for 2 minutes.

    Coat the parchment-lined baking sheet that you roasted the pepitas on liberally with nonstick spray, remove the pepitas from the syrup with a slotted spoon and spread on the sheet. Use a rubber spatula to spread the pepitas evenly.

    Bake for 20 minutes, then remove the brittle from the oven and cool.

    Once cooled, remove the pepitas from the paper and break the brittle into shards. Place in an airtight container until you are ready to use.

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