This is new to me! I’ve never heard of ‘pumpkin seed brittle’.
After reading this post by my local newspaper (and subsidiary of my previous employer), I’m stoked to give it a shot with the pumpkin seeds left over from our pumpkin carving. I’m sure you’re planning on opening up a pumpkin this week, why not use the innards for a unique fall treat? Be sure to check out the full article here for some other great Halloween treat ideas like caramel and candied apples, as well as delicious looking confectionaries you can make in your own kitchen.
1/4 cup butter (half stick)
2 1/4 cups sugar
1/3 cup corn syrup
1/2 cup water
1 teaspoon baking soda
2 tablespoons vanilla
2 teaspoon cinnamon
1/2 teaspoon salt
1/2-1 teaspoon of ground ginger
1 1/2 cups pumpkin seeds
Line a baking sheet with tin foil and spray with nonstick cooking spray.
In a medium saucepan, combine butter, sugar, corn syrup and water over medium heat until the butter is melted and sugar is dissolved. Turn the heat to medium-high and allow the mixture to boil, stirring occasionally until it’s a rich amber color and reaches 300-310° on a candy thermometer.
Once done, take mixture off heat. Work very quickly to add the baking soda and vanilla, stirring well, then add spices and pumpkin seeds and stir again. Spread mixture onto the baking sheet and spread out with a spatula. Allow to cool for at least 30 minutes. Break into pieces and enjoy!