Pumpkin Seed Brittle
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup water
- 1 Tablespoon butter
- 1 teaspoon Kosher salt
- 3/4 cup raw green (hulled) pumpkin seeds (not toasted!)
- Place a large sheet of parchment on a heat-resistant surface and anchor or tape the ends. Have another sheet of the same size ready to place over this one to roll the brittle out.
- In a large saucepan, bring the water, salt, sugar and butter to a boil. Stir occasionally until the mixture reaches 'soft ball' stage (238 degrees), about 15 minutes, then stir in the pumpkin seeds. At this point, the water will begin to cook off, so turn down the heat slightly to prevent foam-over, but keep it rolling. As the water cooks off, the sugar will begin to brown - 4 to 5 minutes more (seeds will be toasted). Once the sugar begins to reach a nice light caramel color, it is ready to pour onto the parchment. CAUTION: this mixture is VERY hot!! Carefully cover with the other sheet and immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom.
sugar, light brown sugar, water, butter, kosher salt, green
Taken from www.epicurious.com/recipes/member/views/pumpkin-seed-brittle-50161824 (may not work)