Pumpkin Seed Brittle

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

Pumpkin Seed Brittle

It tasted so good with a hot cup of tea!

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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.

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Savvy Southern Style

Uncommon Ground

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Comments

  1. that looks yummy! following you per rss :)

  2. Cathy this looks fantastic. I love brittle. Thanks so much for linking up this week!

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  1. [...] Pumpkin Seed Brittle and Penne Pasta with Light Brussel Sprout Ragu.  Both so worth making! [...]

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