Last week while reading my new issue of Country Living Magazine a recipe caught my eye - Pumpkin Seed Brittle. I love peanut brittle, but lately peanuts don't agree with me, and this was a good option to still have brittle. It's a quick and easy brittle too.
Pumpkin Seed Brittle
It tasted so good with a hot cup of tea!
Pumpkin Seed Brittle
Country Living Magazine
Makes 16 servings
2 cups sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups pepitas (raw shelled pumpkin seeds) approx. 7 ounces
Line a 9x13 inch rimmed baking sheet with parchment paper (wax paper would work too), coat with cooking spray, and set atop a wire rack.
In a medium saucepan, attached a candy thermometer, bring sugar, cinnamon, salt, and 1 cup water to a boil, stirring just until sugar is dissolved. Continue cooking until temperature reaches 238°F (about 8 minutes). Stir in pumpkin seeds and continue cooking, stirring occasionally, until temperatures reaches 290°F (about 5 minutes more).
Remove mixture from heat and carefully pour onto prepared pan. Using a rubber spatula coated with cooking spray, spread int o a think layer. Let cool completely, about 1 hour. Lift brittle from pan and peel away parchment. Break into pieces. Store in an airtight container for up to 1 week.
Total time: 35 minutes, plus cooling.
that looks yummy! following you per rss
Cathy this looks fantastic. I love brittle. Thanks so much for linking up this week!