Pumpkin Seed Brittle
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup pumpkin seeds
- Bring water and sugar to a boil over medium heat, stirring until sugar is
dissolved. When the syrup boils, stop stirring and cook, washing down the sides
of the pan with a pastry brush dipped into cold water to prevent sugar crystals
- When the syrup has caramelized to golden brown, remove from the heat, add
pumpkin seeds and swirl in pan to combine.
- Immediately pour out onto a nonstick or well greased baking sheet.
- Let brittle cool and break into small pieces.
The brittle may be made up to four days in advance and kept in an airtight container.
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