Pumpkin Seed Brittle

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  • Servings: Makes about 7 ounces

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  • 1/3 cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1/4 cup plus 2 tablespoons toasted unsalted pumpkin seeds
  • 1/8 teaspoon baking soda dissolved in 1 teaspoon water

How to make this recipe

  1. Line a baking sheet with parchment paper and butter the paper. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil over moderately high heat, stirring just until the sugar dissolves. Continue to cook, undisturbed, until a deep amber caramel forms, 8 to 9 minutes. Remove from the heat. Add the pumpkin seeds and the dissolved baking soda and stir until combined, then quickly pour the mixture onto the baking sheet, spreading it into a thin layer with a spatula. Let cool until hardened. Break into shards and serve.

Make Ahead

The brittle can be kept in an airtight container for up to 1 week.

Contributed By Photo © Quentin Bacon Published October 2003

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