Pumpkin Seed Brittle (Recipe)
Don’t know what to do with all of those pumpkin seeds? Sure, you can snack on them, but why not take the seeds to the next level? Try out this fantastic recipe for pumpkin seed brittle, using ingredients you already have around the house. You can keep these around for up to two weeks, as long as you store the brittle between layers of wax paper in an airtight container.
Pumpkin Seed Brittle
- 1 Cup sugar
- 1/8 Teaspoon fine sea salt
- 3/4 Cup raw hulled pumpkin seeds
- Parchment paper
- Pastry Brush
- Candy Thermometer
1. Tape the corners of a 24-inch by 12-inch piece of parchment paper to your work surface.
2/ In a 2-quart heavy saucepan over medium-low heat, bring sugar, sea salt and 1/2 cup water to a boil. Stir constantly to dissolve sugar. Once the sugar has dissolved, stop stirring, but use a pastry brush that’s been dipped in cold water to wash any sugar crystals on the side of the pan down. Cook until the syrup is 238 degrees F. This should take about 10 minutes. Stir in pumpkin seeds off the heat, continuing to stir for 3-4 minutes, or until the syrup has crystalized.
2. Place the saucepan back on the burner and continue cooking, stirring constantly, over medium-low heat for 4-5 minutes. The sugar should start out dry and grainy; it’s done when the sugar is fully melted and has turned the color of deep caramel and the seeds are toasted.
3. Remove from heat. Pour the mixture carefully onto the parchment paper. Cover with an additional sheet of parchment. Roll out through the parchment with a rolling pin, until the brittle is as thin as you can make it, pressing firmly down on the brittle. Let the brittle cool completely before removing top layer of parchment and breaking into pieces with your hands.
Recipe Credit: Epicurious.