Pumpkin Seed Crackle
This crunchy and healthful confection tastes better than peanut brittle - plus it's a whole lot easier on the teeth, and has more nutritional value! The gorgeous amber color makes it as pretty to look at as it is mouth-wateringly delicious to eat.
Pumpkin Seed Crackle makes a gorgeous gift wrapped in cellophane or presented in a pretty tin.
- 2 cups hulled pumpkin seeds
- 1/2 teaspoon vegetable oil
- 1 teaspoons salt
- 2 cups granulated sugar
- 1 1/3 cups water
- 1 cup dark corn syrup
- 1 1/2 tablespoons unsalted butter
- Butter an 11 x 17-inch baking sheet and set aside.
- Toss the pumpkin seeds with vegetable oil and then transfer them to a large, heavy-bottom skillet. Toast over medium heat, stirring constantly, until the seeds crackle and pop and become light golden, about 10 minutes.
- Stir in the salt.
- Cool on a clean baking sheet.
- In a large, heavy saucepan over medium heat, mix the sugar, water, and corn syrup, stirring until the sugar dissolves, about 3 minutes.
- Increase the heat to high and oil without stirring until the mixture registers 290 degrees F on a candy thermometer, 30 to 45 minutes.
- Remove from the heat and quickly stir in the toasted pumpkin seeds and butter until just combined and the butter melts.
- Immediately pour the mixture onto the buttered baking sheet and spread evenly with the back of a spoon.
- Allow the candy to cool on a rack until hard.
- Flex the baking sheet, loosen and remove the candy, break it into pieces, and store in an airtight container in a cool place or in the freezer.
Adapted from The Compleat Squash by Amy Goldman