A popular ingredient in many Mexican recipes, pepitas are the start of this sweet and spicy homemade brittle recipe. Tip: Make a double batch and package it in a festive tin or box for holiday gift-giving.
- 1 Line 15x10x1-inch (38x26x3-cm) baking sheet with parchment paper. Set aside. Mix sugar, butter, corn syrup, and 1/2 cup (125 mL) plus 2 tablespoons (30 mL) water in large saucepan. Cook on medium-high heat, stirring occasionally. Reduce heat if needed to keep mixutre from foaming.
- 2 Remove from heat when mixture reaches deep golden color (after about 10 minutes). Carefully stir in Hot Sauce and pepitas (mixture will be bubbly!).
- 3 Pour mixture onto prepared sheet pan, quickly spreading into an even layer.
- 4 Cool completely. Break into bite-size pieces. Store at room temperature in an air-tight container, with layers separated by wax paper, for up to 2 weeks.