Pumpkin Seed Brittle

Use seeds from locally grown, seasonal pumpkins in this variation on traditional peanut brittle.

By / Photography By Cole LoCurto | November 30, 2017

Ingredients

  • 4 cups sugar
  • 2 cups light corn syrup
  • 1/2 teaspoon salt
  • 4 cups pumpkin seeds
  • 4 ounces butter
  • 4 teaspoons baking soda
  • 1 teaspoon vanilla extract

Instructions

In a heavy pot, heat sugar, syrup and salt to 280°. Add pumpkin seeds and continue to cook to 310°. Take pot off heat and stir in the remaining ingredients. Pour onto prepared silpat (or sheet pan with parchment) and allow to set. Break into pieces and dip in melted semi-sweet chocolate if desired.

 

RELATED STORIES

Seminole Pumpkin

Seminole Pumpkin can be used in soups, stews, pies and even mixed with leftover risotto for a light dinner entree.

Ingredients

  • 4 cups sugar
  • 2 cups light corn syrup
  • 1/2 teaspoon salt
  • 4 cups pumpkin seeds
  • 4 ounces butter
  • 4 teaspoons baking soda
  • 1 teaspoon vanilla extract
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