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PUMPKIN SEED BRITTLE
Too many pumpkin seeds? Try this easy recipe for delicious brittle.
PUMPKIN-SEED BRITTLE
SERVES 4
What's to be done with all those pumpkin seeds after your pumpkin-carving session? Toast them and make a crunchy pumpkin-seed brittle.
Ingredients
- 1 cup fresh pumpkin seeds* rinsed well, dried and toasted (* you can use seeds from pumpkins or other seasonal squash such as acorn, butternut, or hubbard).
- ¼ cup (½ stick) unsalted butter, plus more for baking sheet
- ¼ cup honey
- ½ cup packed light-brown sugar
Directions
- Preheat oven to 350 degrees. Place seeds on a baking sheet; toast until light brown, about 10 minutes. Butter a second baking sheet, or line with parchment paper; set aside.
- In a high-sided saucepan over medium heat, combine butter, honey, and sugar. Without stirring, bring mixture to a boil; cook until mixture is amber, about 3 minutes, 275° on a candy thermometer. Stir in toasted seeds; cook for 3 minutes more.
- Pour mixture onto baking sheet; set aside to cool, about 20 minutes. Break into 3-inch pieces. This brittle may be stored 2 to 3 days in an airtight container.
