bags of Coconut Curry Pepita Brittle awaiting bids at the MPLS Swappers food swapwhat I got in exchange for my bags of Coconut Curry Pepita Brittle - score!!!
Coconut Curry Pepita Brittle
yield 6 cups
This makes a very large batch, big enough for a party or perfect for gift giving. Feel free to cut this recipe in half or thirds if you want to make a smaller batch. The spice from the curry powder is tempered by the sweetness of the maple syrup and coconut. And the saltiness combines the holy trinity of flavors to keep you going back for handful after handful. Keeps for two weeks at room temperature, but I promise you, it won't last that long.
- 1 cup real maple syrup
- 6 tablespoons coconut oil
- 3 tablespoons curry powder (mild or hot, the choice is up to you)
- 1 tablespoon unrefined salt
- 6 cups raw unsalted pepitas (pumpkin seeds)
- 1 1/2 cups finely shredded coconut
Heat oven to 350º F and line two cookie sheets with parchment paper. Set aside.
Place curry powder in a small saucepan and heat over low flame until it is lightly toasted and fragrant. Be careful not to let it burn! Then add maple syrup, coconut oil, and salt, whisk to combine and bring to a boil. Reduce to a simmer and cook for 1-2 minutes, stirring constantly, then remove from heat.
Meaure pepitas into a large bowl, then pour maple mixture over them, stirring to mix. Divide pumpkin seeds evenly between two parchment-lined cookie sheets, spreading coated seeds evenly over the surface in a thin layer. Place in oven and bake for 15-20 minutes, stirring every 7 minutes and rotating between oven racks. Remove from oven, divide coconut evenly between the trays and stir into mixture, then bake for another 15-20 minutes, stirring every 7 minutes and rotating between oven racks, until seeds are golden. I know, I know, it's a lot of stirring and rotating, but you don't want burned seeds and coconut. Then remove from oven.
Place baking sheets on wire cooling racks and let cool completely. The seed mixture will harden as it cools. Areas of the brittle will be very crisp, while other areas will be a little chewy and caramel-like. That's okay!
Break cool brittle into chunks. Serve immediately or store in an air-tight container and consume within 2 weeks.
This recipe is linked to Slightly Indulgent Tuesday at Simply Sugar & Gluten-Free. Check it out for tons of great recipes!
on 2011-10-15 18:37 by Kim
I just made some adjustments to the recipe - I realized I had made some typos! If you've already printed this recipe off or copied it to use, please use the adjusted recipe above. I hope you enjoy it! xo