Pumpkin Week! Day one – Pumpkin Seed Brittle

Pumpkin Seed Brittle

Every fall, I work myself into a cookng frenzy. Something about the cooler weather, the colors of the leaf turning (Note I said leaf. That is not a mistake. Here in Florida there are not turning leaves.), and honestly, the millions of commercials with so many delicious looking dishes make me want to cook up a storm. This year I decided I needed to get to know the pumpkin. I have always resisted the pumpkin. Every November dinner I attend has a pumpkin pie, which is delicious but not all that exciting. My goal was to cook up a variety of pumpkin dishes without ever thinking about the pumpkin pie. So, I give you Pumpkin Week! This week will be devoted to everything pumpkin….sans the pumpkin pie.

I kick off this week with a recipe that is so simple but will make your family and friends think you slaved away in your kitchen. Pumpkin Seed Brittle is a wonderfully sweet way of using a part of the pumpkin that so regularly gets discarded. This nutty brittle has that sweet and salty flavor that works perfectly as a snack to have around the house, or as a unique gift to wrap and give to your friends and coworkers. Next time you have a few minutes to spare (that’s about all it takes to make), try your hand at some Pumpkin Seed Brittle!

Pumpkin Seed Brittle Recipe


1 Cup Sugar

1/2 Cup Water

1/8 tsp Sea salt

1 Cup Raw, unsalted pumpkin seeds

  1. Tape down a large piece of parchment paper on a counter. The surface should be flat and the parchment paper should not move.
  2. In medium saucepan over medium heat, boil sugar, water and salt until sugar is dissolved. Continue boiling until a candy thermometer reads 238 degrees, about 10 minutes. Remove from heat.
  3. Stir in pumpkin seeds with a wooden spoon. Stir until the sugar begins to crystallize. When this occurs, return pan to medium heat.
  4. Cook mixture while stirring constantly, until sugar re-melts completely, about 5 minutes. Sugar will turn a deep caramel color.
  5. Pour caramel mixture onto parchment paper. Cover with another piece of parchment paper. Using a rolling pin, roll out caramel as thinly as possible. Remove top sheet of parchment paper and cut the brittle into pieces using a knife. Cool completely. Peel from bottom parchment and break further into pieces.

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