Roasted Pumpkin Seed Brittle

Name: Roasted Pumpkin Seed Brittle
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 72
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 2 Tbsps butter (do not use margarine); 237 milliliters light corn syrup; 1 teaspoons ground allspice; 1 teaspoons salt; 1 teaspoons paprika or smoked paprika; 355 milliliters sugar; 473 milliliters unsalted hulled raw pumpkin seeds (pepitas); 1 teaspoon vegetable oil; 237 milliliters water

One serving contains 43 calories, 1g of protein, and 1g of fat. This recipe serves 72. If 8 cents per serving falls in your budget, Roasted Pumpkin Seed Brittle might be a spectacular gluten free and vegetarian recipe to try. Head to the store and pick up sugar, butter, paprika, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Heat oven to 400F. In medium bowl, toss pumpkin seeds and oil until coated.

Ingredients you will need

Pumpkin Seeds

Cooking Oil

Equipment you will use

Bowl

Oven

Spread evenly in ungreased 15x10x1-inch pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 9 to 10 minutes or until golden brown. In same bowl, mix warm pumpkin seeds, salt, paprika and allspice. Set aside.

Ingredients you will need

Pumpkin Seeds

Allspice

Paprika

Salt

Equipment you will use

Oven

Bowl

Grease 2 cookie sheets with butter. In 3-quart heavy saucepan, mix sugar, water and corn syrup. Cover; cook over medium heat 2 minutes. Cook uncovered over medium heat 25 to 30 minutes, stirring frequently, to 300F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)

Ingredients you will need

Corn Syrup

Butter

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Baking Sheet

Sauce Pan

Remove from heat.

Add 2 tablespoons butter and the seasoned pumpkin seeds; stir until butter is melted. Immediately stir in baking soda.

Ingredients you will need

Pumpkin Seeds

Baking Soda

Butter

Pour mixture onto cookie sheets and quickly spread to 1/4 inch thick with buttered spatula. Cool completely. Break into pieces. Store tightly covered at room temperature.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Spatula