Pumpkin Seed and Cherry Brittle with Dark Chocolate Drizzle Recipe

Pumpkin Seed and Cherry Brittle with Dark Chocolate Drizzle Recipe
Staff Writer
Pumpkin Seed and Cherry Brittle with Dark Chocolate Drizzle
Claire Robinson

Pumpkin Seed and Cherry Brittle with Dark Chocolate Drizzle

Dried cherries and pumpkin seeds give this addictive treat with an irresistible savory-tart-sweet flavor combination. Feel free to substitute other dried fruit or seeds for the cherries or pumpkin. — Will Budiaman

6
Servings
645
Calories Per Serving
Deliver Ingredients

Notes

*Note: Look for dark chocolate candy instead of baking chocolate, which may impart a bitter flavor to the drizzle.

Ingredients

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 tablespoon butter
  • 1/2 teaspoon baking soda
  • 1 cup baby pumpkin seeds (pepitas)
  • 1/2 cup slivered almonds
  • 3/4 cups raw sunflower seeds
  • 1 teaspoon kosher salt
  • 1/2 cup dried cherries
  • 1.7 ounces semisweet dark chocolate, preferably Dove*

Directions

Line a baking sheet with parchment paper and set aside.

Place the sugar and corn syrup in a 5-quart saucepan over medium-high heat and cook until the sugar reaches 300 degrees (the hard crack stage) as measured by a candy thermometer; the mixture should be bubbly and a pale golden brown color.

Remove from heat and stir in the butter and baking soda. Add the pumpkin seeds, almonds, sunflower seeds, salt, and dried cherries. Immediately, pour onto the baking sheet. Using an offset spatula, smooth out the top and let cool.

Melt the chocolate in a double boiler over medium-low heat. (Or place the chocolate in a bowl on top of a saucepan filled with water, making sure the bowl does not touch the water, and bring the water to a simmer over medium-low heat.) Whisk until smooth and immediately remove from the heat. 

Dip a fork into the melted chocolate and then drizzle all over the brittle. Let the chocolate cool and harden. The brittle will last 1 week in an airtight container.

Pumpkin Seed Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Seed Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
16g
24%
Sugar
124g
N/A
Saturated Fat
4g
19%
Cholesterol
5mg
2%
Protein
6g
12%
Carbs
130g
43%
Vitamin A
35µg
4%
Vitamin B6
0.1mg
5.8%
Vitamin C
3mg
5%
Vitamin E
5mg
23%
Vitamin K
2µg
2%
Calcium
48mg
5%
Fiber
3g
11%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
2mg
9%
Magnesium
98mg
25%
Monounsaturated
6g
N/A
Niacin (B3)
1mg
7%
Phosphorus
186mg
27%
Polyunsaturated
4g
N/A
Potassium
243mg
7%
Riboflavin (B2)
0.2mg
9.9%
Sodium
394mg
16%
Sugars, added
115g
N/A
Thiamin (B1)
0.2mg
11.3%
Zinc
2mg
10%