Recipe Swap: Coconut Curry Pepita Brittle

I brought this brittle to the October food swap and it was a hit. So, I figured, why not share a little recipe love? This batch is big, so it is perfect for food swaps, parties, or for gift giving. The holiday season is approaching, after all!  I love this recipe because it is quick to throw together, has an addictive sweet-salty-spicy-crunchy combination, and is free of common allergens and cane sugar. The flavor of the maple syrup is brilliant with curry powder; if you’ve never tried using them together, you must!

Do you have a food swap-friendly recipe to share? Email us your recipe, a photo, and of course, your name and whatever other info you’d like to share about your recipe. We’ll post it on the blog for you!

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
  • 2 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. Remove from oven, stir in coconut evenly between the trays, rotate pans in the oven and bake for another 15-20 minutes, the remove from oven. Seeds should be golden. Place sheets on wire cooling racks and let cool completely. It 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.

bags of coconut curry pepita brittle, awaiting bids at the swap!

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Comments
2 Responses to “Recipe Swap: Coconut Curry Pepita Brittle”
  1. fromherenow says:

    This sounds excellent! I have a pie pumpkin sitting on my counter right now … I think I just learned what I am doing with the seeds!

  2. Oooooh wow, this is such a lovely idea. Sounds very delicious 😀

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