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
- Tape down a large piece of parchment paper on a counter. The surface should be flat and the parchment paper should not move.
- 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.
- Stir in pumpkin seeds with a wooden spoon. Stir until the sugar begins to crystallize. When this occurs, return pan to medium heat.
- Cook mixture while stirring constantly, until sugar re-melts completely, about 5 minutes. Sugar will turn a deep caramel color.
- 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.