adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Pumpkin Seed Brittle
Roasted Pumpkin Seed Brittle
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 10 minutes
Impress guests with delicious roasted pumpkin seed bars - ideal party dessert.
Ingredients:
  • 2 tablespoons butter (do not use margarine)
  • 2 cups unsalted hulled raw pumpkin seeds (pepitas)
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika or smoked paprika
  • 1/2 teaspoon ground allspice
  • 1 1/2 cups sugar
  • 1 cup water
  • 1 cup light corn syrup
  • 1 1/2 teaspoons baking soda
Instructions:
  • Preheat the oven to 400°F. Coat pumpkin seeds with oil in a medium bowl. Spread them evenly in a 15x10x1-inch pan. Bake for 9 to 10 minutes until golden brown. In the same bowl, toss the warm pumpkin seeds with salt, paprika, and allspice. Let them sit for later.
  • First, coat 2 cookie sheets with butter. Then, in a 3-quart saucepan, combine sugar, water, and corn syrup. Cook covered over medium heat for 2 minutes, then uncover and cook for 25 to 30 minutes until the temperature reaches 300°F on a candy thermometer, or until a small amount dropped into cold water forms hard threads. Be vigilant to prevent burning. Remove from heat and mix in 2 tablespoons of butter and seasoned pumpkin seeds until the butter melts. Quickly add baking soda and mix well.
  • Spread the mixture onto cookie sheets using a buttered spatula, ensuring it's 1/4 inch thick. Allow it to cool completely and then break it into pieces. Store tightly covered at room temperature.

Similar Recipes