Good Healthty Dinner: Pumpkin Seed Brittle Recipe

I used salted roasted pumpkin seeds hull, or nuggets, this brittle. Raw pumpkin seeds may also be used, or use their leftover roasted seeds without peeling your Halloween pumpkin.

INGREDIENTS

1 1/2 to 2 cups of seeds or pumpkin seeds
1 1/2 teaspoons vanilla extract
1-teaspoon baking soda
1-teaspoon salt
3/4 cup water
3/4 cup corn syrup, white / light
1 1/2 cups granulated sugar
2 tablespoons unsalted butter, at room temperature

Preparation time: 15 minutes cooking time: 10 minutes

Total time: 25 minutes Yield: Makes about 1 1/2 pounds

PREPARATION

Butter a rimmed baking sheet generously, and lay out a silicone-baking mat.
Measure the pumpkin seeds in a small bowl; aside. Combine vanilla and baking soda in a small cup or bowl; aside.
Combine water, sugar syrup, and salt in a medium saucepan depth. Attach the candy thermometer so it is in the mix, but be careful not to touch the bottom of the pan. Cook the sugar mixture over medium heat, stirring frequently, until sugar dissolves and the mixture reaches 285 ° F to 290 ° F. Add the pumpkin seeds (temporarily lower temperature) and continue cooking, stirring constantly, until the mixture reaches 300 ° F.
Immediately remove from heat and add the baking soda mixture and vanilla, along with butter. Pour onto baking sheet or silicone baking mat with butter. Stretch or spread gently with a spatula silicone, if necessary. The caramel will set and harden in about 10-20 minutes.
Break the brittle into small pieces. Store at room temperature in an airtight container, separated by sheets of parchment or wax paper. The fragile are maintained for approximately 2 to 4 weeks.
Makes about 1 1/2 pounds of candy.