• Email
  • Pin It
 

Pumpkin Seed Brittle

 

Contributed by:

Pumpkin Seed Brittle
 

 

2 comments | Leave Comment

 
1 Rating1 Rating3 Star4 Star5 Star (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Pumpkin Seed Brittle

Make your own candy with this Brittle Recipe filled with Pumpkin Seeds, perfect for a Fall treat. This recipe is the best way to use the pumpkin seeds you pull out when carving a pumpkin.

Times

  • Prep Time : 20 min
  • Ready Time : 20 min

Servings

Ingredients

  • 1/4 cup salted butter
  • 1/2 tsp cinnamon
  • 1/2 cup packed light brown sugar
  • 1/4 cup honey
  • 1 cup shelled toasted pumpkin seeds (can also be made with peanuts)
  • Pinch of sea salt

Directions

  1. Melt the butter and cinnamon in a small saucepan over medium heat.
  2. Stir in the brown sugar and honey then bring it to a boil, without stirring, until the mixture is dark amber and the candy thermometer reached 280 degrees F.
  3. Stir in the pumpkin seeds and salt and cook until 300 degrees F, around 2 minutes.
  4. Carefully pour the mixture on to a parchment lined baking sheet, spreading in to a thin layer with an oiled spatula and let it cool completely. Please be so careful since the mixture is extremely hot!
  5. After around 10 minutes, the brittle should be cool enough to handle. Peel the brittle away from the parchment paper and break it in to pieces.

Tags

About Melinda Strauss

avatar

Melinda Strauss is the Director of Special Events for the Kosher Media Network. Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

 

comments

 

2 Responses to Pumpkin Seed Brittle

  1. avatar says: tazldy44

    Finally a recipe using my favorite,pumpkin seeds.Making it tonight.

  2. avatar says: LeslieH

    Made this tonight, it came out great. Next time I will use less nuts and try it with pistachios. After cooling, I did put it into the fridge for about 10 minutes to get it to a hard crack. Definitely a keeper…

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in