Pumpkin-Seed Brittle

Pumpkin-Seed Brittle
Pumpkin-Seed Brittle

Crunchy Pumpkin-Seed Brittle is an autumn treat.

Pumpkin-Seed Brittle
Yield: approximately 2 dozen pieces
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  1. 1¼ cups sugar
  2. ⅓ cup light corn syrup
  3. ¼ cup water
  4. ½ cup raw pumpkin seeds
  1. Line a rimmed baking sheet with a silicone mat or parchment paper; set aside.
  2. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water; stir to combine. Cook over medium-high heat, stirring occasionally, until mixture reaches 320˚ on an instant-read candy thermometer. Remove from heat, and stir in pumpkin seeds.
  3. Carefully pour mixture onto prepared baking sheet. Using a heatproof spatula, spread mixture out to approximately a ⅛-inch thickness. Note: Do not touch mixture; it is very hot and will burn skin. Let brittle cool for at least 30 minutes before handling.
  4. Break into pieces, and store in an airtight container until ready to serve.
  1. *Brittle will keep in the freezer for up to 1 month.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2009




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