Pumpkin Seed Brittle

vicky hunt

By
@rachaelsmom

I got this recipe from a newsletter I get. Wanted to try it,and found the seeds at a Super Center-

My family loved this.. easy to make but be very careful! This is extremely hot. I would NOT let children or Pets around while making this..


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Rating:

Comments:

Serves:

4-6

Prep:

25 Min

Cook:

5 Min

Ingredients

1 c
1 cup sugar
1/2 c
water
1/8 tsp
fine sea salt
3/4 c
cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)

Directions Step-By-Step

1
Put a 24" by 12" sheet of parchment on a work surface and anchor
corners with pieces of tape.
2
Bring sugar, water, and sea salt to a
boil in a 2-quart heavy saucepan over moderate heat, stirring until
sugar is dissolved.
3
Cook mixture, without stirring, washing down any
sugar crystals from side of pan with a pastry brush dipped in cold
water, until syrup registers 238F (soft-ball stage) on thermometer,
12 to 14 minutes (sugar syrup will be colorless).
4
Remove from heat
and stir in seeds with a wooden spoon, then continue stirring until
syrup crystallizes, 3 to 4 minutes.
5
Return pan to moderate heat and cook, stirring constantly, until
sugar melts completely (sugar will continue to dry and become grainy
before melting) and turns a deep caramel color, 4 to 5 minutes more
(seeds will be toasted).
6
Carefully pour hot caramel mixture onto
parchment and carefully cover with another sheet. Immediately roll
out (between sheets of parchment) as thinly as possible with a
rolling pin, pressing firmly.
7
Remove top sheet of parchment and
immediately cut brittle into pieces with a heavy knife or pizza
wheel. Cool brittle completely, then peel paper from bottom.
Alternately, break brittle into pieces once cool

About this Recipe

Course/Dish: Candies
Other Tag: Quick & Easy