Real Recipes From Real Home Cooks ®

pumpkin seed brittle

(1 rating)
Recipe by
vicky hunt
kilmichael, MS

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..

(1 rating)
yield 4 -6
prep time 25 Min
cook time 5 Min

Ingredients For pumpkin seed brittle

  • 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)

How To Make pumpkin seed brittle

  • 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

Categories & Tags for Pumpkin Seed Brittle: