Pepita Brittle (Raw)

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READY IN: 40mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the pumpkin and sunflowers seeds for 4 hours in enough purified water to cover by about 1 inch. Drain seeds into a colander and allow to drip-dry for about 30 minutes.
  • Using a food processor, pulse-chop seeds for only a few seconds, until the seeds are cracked and broken but not ground into a meal. A blender is the second-best appliance recommended for this task.
  • Transfer seeds to large bowl and stir in the honey. Sprinkle the salt evenly over the mixture and stir to blend thoroughly. The mixture will appear moist and granular and will not form a cohesive dough.
  • Using a spatula, gently spread half of the mixture on a mesh dehydrator screen, forming a square about ¼-inch thick. Repeat this step with the remaining mixture onto another screen. Dehydrate at 105°F (41°C) for 22 to 26 hours or until the consistency is similar to thick, slightly flexible leather.
  • Peel the brittle off the mesh screen and allow to cool in waxed paper or a cake rack for about 30 minutes. It will harden as it cools and will be even firmer and quite crunchy within a few hours of storage. Break into pieces of varying sizes.
  • Store in a ziplock freezer bag either in the refrigerator for 2 weeks or at room temperature for 1 week. Pepita Brittle packs well and makes a great travel or hiking snack.
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