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

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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).

cajuntoast
on Nov 2 2005 10:43AM

Total Time: 0:20
Active time: 0:20

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