"I'm excited to have teamed up with @SimplyOrganicFoods and @thefeedfeed to encourage everyone to come together on Thursday evenings! The upcoming holiday season is a busy time, especially on the weekends, so why not schedule a fun weekly date with our loved ones? Sharing a meal is a universal way of bringing people together and Simply Organic wants to help us create these #ThursdayMoments. Moments where we can reconnect with one another; whether it be for a sit down dinner, game night, or to simply watch our favorite tv shows. All the while also enjoying our favorite foods. To me, no gathering is complete without a salty-sweet crunchy snack, like this Spiced Pepita Brittle. It's a classic brittle full of Simply Organic spices and salty roasted pepitas. It will happily satisfy that need for something 'sweet' without overdoing it. Visit @SimplyOrganic to find more ways to plan your #ThursdayMoments and enter their giveaway. Enjoy! #OrganicMoments #ThursdayMoments #feedfeed #sponsored"
Cinnamon Spiced Pepita Brittle
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Makes 24 (2-inch) pieces
Ingredients
7 1/2 oz (213g) granulated sugar
4 oz (120ml) water
5 oz (142g) light corn syrup
1/8 tsp sea salt
1 Tbsp unsalted butter
6 oz (170g) roasted & salted pepitas
1/8 tsp Simply Organic ground cloves
1/2 tsp Simply Organic cinnamon
1/4 tsp Simply Organic ground ginger
1/8 tsp Simply Organic ground nutmeg
2 tsp Simply Organic pure vanilla extract
1/2 tsp baking soda
Flaky sea salt, for garnish
Directions
Line a large baking sheet with parchment paper or a Silpat. In a small bowl, combine cloves, cinnamon, ginger, and nutmeg. Set aside until ready to use.
In separate bowls, scale out pepitas, vanilla extract, and baking soda. Set each bowl aside until ready to use.
In a medium saucepan, over medium-high heat, bring sugar, water, light corn syrup, sea salt, and butter to a boil. Attach a candy thermometer to the side of the pan (careful not to let it touch the bottom) and cook syrup to 280F (138C) without stirring. If needed, wash down any sugar crystals that form on the side of the pan with a pastry brush that’s been dipped in cold water. Stir in pepitas and continue to cook until mixture reaches 300F (149C).
Remove from heat and immediately stir in spices, vanilla, and baking soda. Carefully, pour out onto the prepared baking sheet. Working quickly, spread out the hot mixture with a spatula, or with the back of an oiled spoon, into an even thin layer and sprinkle with flaky sea salt. Set baking sheet on cooling rack and let cool completely.
Once cool, break pepita brittle into 2-inch sized pieces. Store brittle, in single layers separated by sheets of parchment paper, in an airtight container at room temperature. Brittle will keep for up to two weeks.