Pumpkin Seed Brittle

I love the fall. I love the weather, the changing of the leaves, wearing sweaters & light jackets, and especially love cooking with seasonal items like pumpkins. My boys & I did some pumpkin carving this week and not to waste the seeds I decided to roast them. When roasting them didn’t seem like enough, I knew a brittle would be just what I needed.

Once the pumpkins were cleaned out, I separated the seeds and rinsed them.

There are two steps or even two recipes in here.  The first step is to make cinnamon-sugar pumpkin seeds and then make the brittle.  You can stop after the making the cinnamon-sugar pumpkin seeds or you can continue on with the recipe.  Since I had two pumpkins I made both!

Ingredients & Directions:

  • 1 Pumpkin
  • 5 T Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Ground Cinnamon
  • 1 1/2 T Olive Oil 
Preheat oven to 250 degrees. Line a baking sheet with parchment paper (I was out so I just sprayed the pan with cooking spray). Cut pumpkin open, removing seeds with a long-handled spoon. Separate flesh from seeds. Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons sugar, salt, and cinnamon. Heat oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds.

Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

    Pumpkin Seed Brittle

    • 1/4 C Butter
    • 1/2 C Light-Brown Sugar
    • 1/4 C Honey
    • 1 cup fresh pumpkin seeds, rinsed well, dried, and toasted (I used the cinnamon sugar pumpkin seeds I just made)
    Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes.

    Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes.

    Pour onto prepared baking sheet. Let cool completely. Break into pieces.

    I may have eaten half the batch myself so I gave the rest to my mother to bring to work with her.

    Here are our finished pumpkins that we carved earlier in the day.

    (Steven)

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    Notes

    1. yousobougie reblogged this from twocoasttable
    2. c-quoia reblogged this from twocoasttable and added:
      And another recipe...second round of pumpkins!
    3. twocoasttable posted this