You’ve carved your pumpkins and are now left with heaps of pumpkin seeds. Tired of roasting them? Check out this pumpkin brittle recipe. It’s so good it might just make you want to go out and carve a few more pumpkins just so you’ll have more seeds to make another batch!
Ingredients
1 cup sugar
1/2 cup light corn syrup
3 tablespoons water
1 cup raw shelled pumpkin seeds
2 tablespoons unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Directions
Line a large baking sheet with parchment paper {I use a Silpat. It’s the only way to go!}, spray with cooking spray and set aside. In a medium saucepan over medium heat, bring sugar, corn syrup, and water to a boil, stirring constantly to dissolve sugar. Cook until candy thermometer registers 290°, about 3–4 minutes. Stir in pumpkin seeds, butter, and salt and cook, stirring often, until thermometer registers 305°, about 3–4 more minutes.
Stir in the baking soda and cinnamon {mixture will bubble like crazy}, then immediately pour onto prepared baking sheet. Using a spatula, quickly spread out and sprinkle with sea salt. Let cool completely and then break brittle into pieces before serving.
Rosanna says
Moved to NM and found a recipe like this with 1/2 to 1 teaspoon of chipolte powder. It was really good with the sweet hot. I like about 3/4 teaspoon. Fun to try! Also learned pumpkin seeds are called Pepitas in Spanish! How cute is that! 🙂
Sesame Street says
What is the best way to shell pumpkin seeds? I eat them whole because I am lazy but I really want to make this, there has got to be a way!
Jen Hen says
I am curious to know this as well.