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Pumpkin Seed Brittle




Source of Recipe


Food and Wine Magazine 10/2003






Recipe Introduction


The original recipe didn't have salt, but the brittle is better with some. A different candy. Softer than other nut brittles I've made. You can easily double this recipe.





List of Ingredients



• 1/3 c. sugar
  
• 2 T. light corn syrup
  
• 2 T. water
  
• 1 t. salt
  
• 1/4 c. + 2 T. toasted pumpkin seeds
  
• 1/8 t. baking soda dissolved in 1 t. water
  






Instructions



1. Line a baking sheet w/ parchment paper and spray w/ Pam (don't skip the paper - it will stick worse than other brittles).
   
2. In a medium saucepan, combine the sugar, syrup, salt and 2 T. water and bring to a boil over moderately high heat, stirring just until the sugar dissolves. Continue to cook, undisturbed, until a deep amber caramel forms, 8 - 9 minutes (hard crack stage on a candy thermometer). Remove from the heat. Add the seeds and the dissolved baking soda and stir until combined, then quickly pour the mixture onto the baking sheet, spreading it to a thin layer with a spatula. Let cool until hardened. Break into pieces and serve.
   






Final Comments


Will keep one week in a airtight container.