Planning to carve jack-o-lanterns, or make some pumpkin puree? Be sure to save your pumpkin seeds, so you can make this pumpkin seed brittle. It’s ridiculously tasty, and really easy to make.
1 cup of roasted (and salted) pumpkin seeds
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup butter, cut into chunks
1/4 cup water
1 Tbsp vanilla extract
1 tsp baking soda
You’ll Also Need:
What You Do:
Combine the sugar, corn syrup and water in a large pot, and bring to a boil over medium heat, stirring constantly.
Add the butter, and continue stirring, until the mixture reaches 280 degrees on a candy thermometer.
Stir in the pumpkin seeds, and continue stirring until the mixture reaches 305 degrees.
Remove the pot from the stove; stir in the vanilla extract and baking soda (this will make the mixture bubble).
Then, immediately pour the hot mixture out onto a parchment paper or Silpat-lined baking sheet. A buttered baking sheet will work, too. Spread the brittle to an even 1/4-inch thickness.
Allow your pumpkin seed brittle to cool. This will take about 30 minutes. Then, break it into pieces, and store in an air-tight container.Print
- 1 cup of roasted (and salted) pumpkin seeds
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup butter, cut into chunks
- 1/4 cup water
- 1 Tbsp vanilla extract
- 1 tsp baking soda
Bring the sugar, corn syrup and water to a boil over medium heat, stirring constantly.
Add the butter, and continue stirring, until the mixture reads 280 degrees on a candy thermometer.
Stir in the pumpkin seeds, and continue stirring, until you reach 305 degrees.
Remove the pot from the heat. Then, stir in vanilla and baking soda (expect bubbling and fizzing).
Pour the hot brittle immediately onto a baking sheet lined with parchment paper or a Silpat. A buttered pan will also work.
Allow the brittle to cool (this will take about 30 minutes). Then, crack it into pieces, and store it in a lidded container.
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