pumpkin seed brittle

Ingredients

• Servings: 40
• 1 teaspoon vegetable oil
• 3/4 cup raw cleaned whole pumpkin seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cayenne pepper
• 2 3/4 cups white sugar
• 1 (12 fluid ounce) can or bottle

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 2 hrs


• heat the vegetable oil in a skillet over medium heat, and cook and stir the pumpkin seeds until they have browned, about 10 minutes. transfer into a bowl, and mix with cinnamon and cayenne pepper. set aside. butter a jellyroll pan, and set aside near the stove.
• butter a jellyroll pan, and set aside near the stove.
• combine the sugar and in a 2-quart saucepan over medium heat. stir until the mixture boils and the sugar has dissolved. continue to cook, stirring frequently, until the temperature measured by a candy thermometer reaches 300 degrees f (150 degrees c), about 40 minutes. when the candy reaches the correct temperature (hard crack) it will form brittle strings when dripped into ice water.
• remove the candy from the heat, and quickly stir in the pumpkin seeds. pour the candy carefully into the prepared jellyroll pan to form a thin layer; allow to cool. break the candy into bite-size pieces once cool. store in an airtight container.