Seminole Pumpkin
Seminole Pumpkin can be used in soups, stews, pies and even mixed with leftover risotto for a light dinner entree.
Easy
15 MIN
Use seeds from locally grown, seasonal pumpkins in this variation on traditional peanut brittle.
Ingredients
SERVINGS: 1 Pound(s)
- 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.
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