T’is the season to be studying, falalala lalalalaaaa.
Because you know, after Thanksgiving Break, the only thing that matters now is finals. And the 3 weeks left until finals will probably quickly turn into 4 stressful weeks before finals and then it’ll be break again! I’m clearly taking a more pessimistic view towards break and school than I did last year, when I was waxing poetic about how fun it is to build gingerbread houses. Nevertheless, I have to say I am slightly more than looking forward to the 14 days of school left.
Although then, I will be 1 semester away from being a senior. cries
All that is completely unrelated to this Apple Cider Pepita Brittle besides the fact that this is such an autumn sort of recipe that I didn’t have time to post until now because, as you’ve probably already guessed, SCHOOOOL. But honestly, no matter the season, you should try this brittle. Too often, brittles taste of sugar and nothing else. However here, warm, sharp spices meet with an undertone of apple and a refreshing crunch of pepitas create this flavorful brittle. Truly special. A perfect gift to package up in a little tiny bag for someone important because obvs, you’re leaving the large part to snack on!
Apple Cider Pepita Brittle
- 1/2 cup apple cider
- 1 cup sugar
- 1/2 cup maple syrup
- 2 tsp vanilla
- 1 tsp pumpkin pie spice
- 1/2 - 1 cup pepitas toasted
- 1/4 tsp baking soda
- coarse salt for sprinkling
Line a cookie sheet with parchment paper. Set aside.
Mix the apple cider, sugar, and maple syrup together in a high rimmed, medium saucepan over medium heat. Cook and stir periodically until the mixture reaches the hard ball stage (250 F - 265 F).
Stir in the vanilla, then the pumpkin pie spice (the mixture will bubble violently with the addition of vanilla). Finally, add about 3/4 of the pepitas, leaving some behind to sprinkle on top. Stir and cook until the mixture reaches the hard crack stage (300 F - 310 F).
Stir in the baking soda and quickly pour onto the prepared baking sheet and sprinkle on the reserved pepitas and the coarse salt.
When fully cooled, break into large chunks and enjoy jovially.