Recipe: Pumpkin Seed Brittle
crunchy, sweet, salty, and savory rosemary brittle
Happy fall ya’ll! This week’s recipe is one of my favorites.
Originally published in High Times as a topping for my Pumpkin Chocolate Ice Cream Pie, this cannabis-infused, nut-free pumpkin seed brittle is a great treat on its own, as a gift, or crushed and sprinkled on top of an ice cream sundae.
Check out my Infüsiast Spotlight on LĒVO!
Pumpkin Seed Brittle Recipe
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A crunchy, nutty, sweet, salty, and savory rosemary pumpkin seed brittle
DOSING:
Makes 16 servings. Double-check the math if your % THC is different.
Low Dose // 5mg THC per serving: You’ll need a total of 80mg THC in the entire recipe. Approximately 0.6 grams of ~20% THC cannabis flower.*
High Dose // 25mg THC per serving: You’ll need a total of 400mg THC in the entire recipe. Approximately 2.9 grams of ~20% THC cannabis flower.*
INGREDIENTS:
2 cups (400g) granulated sugar
1/2 cup water
1/2 cup (1 stick) unsalted butter*
1/3 cup light corn syrup
1/2 teaspoon baking soda
2 1/2 cups (160g) unsalted pumpkin/pepitas seeds, no shells
1 tablespoon chopped fresh rosemary
1/4 teaspoon black pepper
[ * grams] ground cannabis flower* (optional)
Flaky Maldon sea salt
+candy thermometer
DIRECTIONS:
1. Make Cannabutter*: Preheat the oven to 240°F. Place coarsely ground cannabis flower or concentrate into a pint-sized 16 oz. mason jar, seal with the lid to reduce smell, and heat for 40 minutes in the oven to decarboxlyate, which activates the THC. Remove from the oven and let cool until the mason jar is safe to touch. The ground flower will look lightly toasted.
If using ground flower, reduce the oven temperature to 170 degrees F. Pour melted butter into the mason jar, close the lid, and stir to combine. Place the sealed jar back into the oven to infuse for 2.5 hours. After 2.5 hours, remove from the oven and cool until the mason jar is safe to touch. Strain the melted butter through a fine mesh sieve and into a clean container. There will be some liquid and milkfats that naturally separate, and stir to reincorporate into the butter as it cools and solidifies to room temperature.
If using concentrate, pour hot melted butter into the glass mason jar and use a small silicone spatula to scrape the concentrate at bottom of the jar and stir to mix evenly into butter. Cool to room temperature.
USING A LĒVO OIL INFUSER
LĒVO Prep*: Pack the LEVO Pod with coarsely ground flower. Set your LĒVO to Activate mode at 240 degrees F for 30 minutes to decarboxlyate, which activates the THC. When the Activate cycle is complete, open the lid and fill the LĒVO reservoir with ½ cup (1 stick) melted butter.
Set your LĒVO to the Infuse cycle at 165°F for 2 hours. After the cycle is complete, dispense and set aside to cool. There will be some liquid and milk fats that naturally separate.
2. Prep Ingredients: In a small bowl, stir together pumpkin seeds (pepitas), rosemary, and pepper, set aside. Line a large rimmed baking sheet with parchment paper.
3. Cook sugar syrup: In a large saucepan using a heatproof silicone spatula, stir together sugar, water, cannabutter, and corn syrup. Bring to a boil over medium-high heat. DO NOT STIR and continue boiling until caramel is a golden brown color and reaches the hard crack stage at 300°F on a candy thermometer, approximately 10 to 15 minutes.
4. Make Brittle: Remove from heat and carefully stir in baking soda, the mixture will bubble up and foam a little. Quickly stir in the pepitas, rosemary, and pepper. Then immediately pour and scrape the hot mixture onto the parchment-lined baking sheet and spread into a thin, even layer. Evenly sprinkle with flaky Maldon sea salt on top of the brittle before it completely hardens.
Cool completely, 45 minutes to 1 hour. Break into pieces and store in a cool, dry, airtight container.
I’m excited to partner up with LĒVO to host an IG Live demo showing how to make this recipe using their infuser. Add Friday 11/3 at 12 noon Pacific on your calendar!
XOXO, Christina W.