Pumpkin Seed Crackle Recipe

This crunchy and healthful confection tastes better than peanut brittle–plus itís a whole lot easier on the teeth, and has more nutritional value! The gorgeous amber color makes it as pretty to look at as it is mouth-wateringly delicious to eat.

Pumpkin Seed Crackle makes a gorgeous gift wrapped in cellophane or presented in a pretty tin.

INGREDIENTS
2 cups hulled pumpkin seeds
1/2 teaspoon vegetable oil
1 teaspoons salt
2 cups sugar
1 1/3 cups water
1 cup dark corn syrup
1 1/2 tablespoons unsalted butter

1. Butter an 11- by 17-inch baking sheet and set aside. Toss the pumpkin seeds with vegetable oil and then transfer them to a large, heavy-bottomed skillet. Toast over medium heat, stirring constantly, until the seeds crackle and pop and become light golden, about 10 minutes. Stir in the salt. Cool on a clean baking sheet.

2. In a large, heavy saucepan over medium heat, mix the sugar, water, and corn syrup, stirring until the sugar dissolves, about 3 minutes. Increase the heat to high and oil without stirring until the mixture registers 290F on a candy thermometer, 30 to 45 minutes.

3. Remove from the heat and quickly stir in the toasted pumpkin seeds and butter until just combined and the butter melts. Immediately pour the mixture onto the buttered baking sheet and spread evenly with the back of a spoon. Allow the candy to cool on a rack until hard.

4. Flex the baking sheet, loosen and remove the candy, break it into pieces, and store in an airtight container in a cool place or in the freezer.

Makes about 2 pounds.

Adapted from The Compleat Squash, by Amy Goldman (Artisan, 2004). Copyright (c) 2004 by Amy Goldman. Reprinted by permission of the author.
Adapted from The Compleat Squash, by Amy Goldman (Artisan, 2004).

14 comments

Sonia Minwer Barakat Requ

Sounds delicious,thanks for sharing

Kathy Perez
Kathy Johnson3 years ago

i am fixing this RIGHT NOW

Heidi Aubrey
Heidi Aubrey3 years ago

This is a great brittle recipe with pumpkin seeds instead of peanuts.

Heidi Snell
Heidi Snell3 years ago

Question. 260 degrees or 290 degrees? High heat my sugar went past 300 inside of 20 minutes. So I think something might be off here? Or just my bad luck.

aj E.
aj E.3 years ago

love pumpkin seeds.

Malgorzata Zmuda
Malgorzata Zmuda3 years ago

dzięki,lubię pestki dyni

Donna Hamilton
Donna Hamilton4 years ago

Thanks.

Tabitha Payne
Tabitha Payne4 years ago

This sounds really good, can't wait to make it!

KARLOLINA G.
KARLOLINA G.4 years ago

Thanks

Nancy P.
Nancy P.4 years ago

I made this before and I also put in some toasted sesame seeds.....