Pumpkin Seed Brittle

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Pumpkin Seed Brittle Ingredients

PAT DWIGANS FWDS07A	1/2 ts Vanilla extract
1 c Sugar	2 c Hulled pumpkin seeds; toast
1 1/2 ts Butter or margarine

Instructions for Pumpkin Seed Brittle

Lightly grease a cookie sheet. In a large saucepan stir sugar over medium low heat 8-10 minutes until melted and dark golden brown; sugar will look crumbly before melting. Take from heat; stir in remaining ingredients. Immediately pour onto prepared cookie sheet with a wide metal spatula and press out mixture to 1/3" thickness. Let cool and harden. Break into bite size pieces. Store in air tight container with wax paper between layers. Store room temperature. Keeps 6 weeks. Meal Master Format by Patti - VDRJ67A. Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 1996 08:10:07 -0500 From: Martha Sheppard

Main Ingredient: PumpkinCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Margarine

Pumpkin

Sugar

Vanilla

Snacks Candies Butter Pumpkin

for flavor and categorization

Wow! I never thought of doing this with pumpkin seeds. It's so good, and it would be the perfect thing to give to friends in the fall. I used raw pumpkin seeds instead of toasted. If I made this again I might increase the ratio of sugar to seeds so they aren't as crowded, and maybe add an interesting ground spice or two (though the flavor was great as is).