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Pumpkin Seed Brittle | Kathy G & Company

Pumpkin Seed Brittle

Yield = 16 Servings

Ingredients:

Candy Thermometer

Non-stick Vegetable Oil Spray

1 C. Sugar

1/2 C. Light Corn Syrup

1 C. Raw, Shelled Pumpkin Seeds

2 T. Unsalted Butter

1 t. Kosher Salt

3/4 t. Baking Soda

1/8 t. Ground Cinnamon

1/4 t. Flaky Sea Salt

Directions:

Spray a parchment-lined baking sheet with Non-stick Vegetable Spray.

In a medium saucepan, bring Sugar, Corn Syrup and 3 T. Water to a boil. Stir until the Sugar dissolves.

Cook until the thermometer registers 290 degrees (about 3-4 minutes).

Stir in Pumpkin Seeds, Butter and Kosher Salt. Cook, stirring often, until pale brown and the thermometer registers 305 degrees (3-4 minutes).

Stir in Baking Soda and Cinnamon. The mixture will bubble vigorously.

Immediately pour mixture onto prepared baking sheet. Using a heatproof spatula, quickly spread out and sprinkle with Sea Salt.

Let cool.

Break brittle into pieces and enjoy!

Pumpkin.Seed.BrittleWe like to use the pumpkin brittle to garnish desserts – especially Pumpkin Creme Brulee and Pumpkin Roulade! Recipes found under the “Recipes” tab on Kathyg.com.

Brittle.Garnish

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