Pumpkin Seed Brittle
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..
- 1 c
- 1 cup sugar
- 1/2 c
- 1/8 tsp
- fine sea salt
- 3/4 c
- cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)
corners with pieces of tape.
boil in a 2-quart heavy saucepan over moderate heat, stirring until
sugar is dissolved.
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).
and stir in seeds with a wooden spoon, then continue stirring until
syrup crystallizes, 3 to 4 minutes.
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).
parchment and carefully cover with another sheet. Immediately roll
out (between sheets of parchment) as thinly as possible with a
rolling pin, pressing firmly.
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