We're deep into pumpkin week and this next recipe is so easy and delightful, I will be making this EVERY year from now on to kick off our fall festivities. Pumpkin Brittle is now in my staple of Holiday Recipes!
I always remember carving our Halloween pumpkin and my mother salting and roasting the pumpkin seeds. I couldn't wait to get them out of the oven and crunch on those salty little outer shells and then get inside to those chewy little green seeds. This year, I've just used the inner seeds and sprinkled them into a pumpkin pie spice-seasoned hard, sugar candy. The seeds are sold in the grocery store where you'll find the other pre-packaged nuts.
Watch the simple syrup boil carefully. When its ready, there's about a 30 second window between perfect and BURNED. It's really neat when you add the pumpkin seeds to the mixture because you'll hear them snap, crackle and pop! It hardens quickly, so work fast.
This also makes a GREAT garnish and additional, crunchy texture to any of your other seasonal pumpkin dishes and desserts. The outcome is simple, easy, and DELIGHTFUL!
Prep Time: 35 minutes / Cook Time: 15 minutes / Servings: 6
- 1 1/2 cups sugar
- 2/3 cups water
- 1/2 tsp. pumpkin pie spice
- 1/2 cup pumpkin seeds
- Line a flat baking sheet with parchment paper or aluminum foil.
- In a small saucepan combine sugar, water and pumpkin pie spice. Cook on medium heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Then turn the heat up slightly and boil the simple syrup without stirring until it turns to a dark, amber color and gives off a deep, caramel smell. DO NOT WAIT UNTIL THE SYRUP SMELLS BURNED.
- Quickly stir in the pumpkin seeds and pour the mixture evenly onto the baking sheet. Allow the mixture to cool in the refrigerator for about 30 minutes. Break apart the brittle with a knife and serve.
Post a Comment