Pumpkin Seed Brittle

Name: Pumpkin Seed Brittle
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons cayenne pepper; 454 grams 6 ounces granulated sugar; 1 teaspoons ground cinnamon; 1 teaspoons kosher salt; 198 grams hulled pumpkin seeds (these are the green ones); 1 teaspoon vegetable oil, plus additional for coating; 340 grams water

Pumpkin Seed Brittle is a gluten free, fodmap friendly, and vegan recipe with 4 servings. One portion of this dish contains around 15g of protein, 25g of fat, and a total of 726 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of cayenne pepper, granulated sugar, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes.

Ingredients you will need

Seeds

Toast

Cooking Oil

Equipment you will use

Frying Pan

Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.

Ingredients you will need

Cinnamon

Ground Cayenne Pepper

Seeds

Salt

Equipment you will use

Mixing Bowl

Line a half sheet pan with a silicone baking mat.

Equipment you will use

Frying Pan

Place a 3-quart saucier inside a large cast iron skillet.

Equipment you will use

Frying Pan

Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes.

Ingredients you will need

Sugar

Water

Equipment you will use

Wooden Spoon

Sauce Pan

Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

Ingredients you will need

Pumpkin Seeds