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Pumpkin Seed Brittle

Sep 21, 2012 at 12:41 PM Chime in now

Pumpkin Brittle

Pumpkin Seed Brittle

2 cups sugar
Pinch cream of tartar
1/4 cup water
1 1/4 cups raw or roasted pumpkin seeds

1. Spray a cookie sheet with vegetable spray and set aside.
2.In a medium saucepan, combine the sugar, water and cream of tartar. Place over medium high heat and stir with a wooden spoon until the sugar is completely dissolved. Using a pastry brush dipped in water, brush down the sides of the pan to remove any sugar crystals that didn't dissolve. Without stirring, allow the sugar to cook to a golden brown caramel color, 330 degrees F on a candy thermometer.

3.Remove from heat and immediately add the pumpkin seeds, stirring until combined. Working quickly, pour the mixture onto the prepared baking sheet. Spread out to 1/4-inch thickness. Allow to cool and harden completely.
4.Break up the brittle into 1- to 2-inch pieces. The candy can be stored unrefrigerated for 3 days in a dry airtight container.
Makes: 50 Servings

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