If you like an of old-fashioned made-from-scratch candy, then bring this fire-breathing brittle.
• Butter, for pan
•1/2 to 1 tsp of KANKUN habanero
•1/4 teaspoon salt
•3 cups granulated sugar
•1 cup water
•2 tbsp light corn syrup
•2 cups (about 8 ounces) pepitas (hulled pumpkin seed), lightly toasted
1. Lightly butter a 10-by-15-inch jelly-roll pan.
2. In a small bowl, stir together the Habanero and salt and pumpkin seeds.
3. In a medium saucepan over medium heat, stir together the sugar, water, and corn syrup and heat until the sugar is completely dissolved, about 5 min. Increase the heat and boil until the syrup turns a gorgeous golden brown and measures about 335°F [168°C] on a candy thermometer, which ought to take 10 to 15 min. Do not stir the mixture, although when the sugar begins to brown around the edges of the pan, gently tilt the pan to swirl the syrup so it caramelizes evenly. When the caramel reaches the desired amber color throughout, immediately remove the pan from the heat and carefully stir in the pumpkins and the KANKUN mixture. (be careful as chances are the mixture will bubble and the pumpins may “pop”.)
4. Immediately pour the caramel into the prepared pan. If necessary, use a spatula to spread the pumpkin seeds in a single layer. Let the brittle stand at room temperature until cool and hard, about 1 hour.
•5. To release the brittle from the pan, run a spatula underneath the brittle and bend the opposite ends of the pan a little. If that doesn’t work, simply chop or break the brittle into chunks. Store in an airtight container at room temperature for up to 2 weeks