Try this Pumpkin Seed Brittle recipe, or contribute your own.
Suggest a better descriptionLightly 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.
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 51 | ||
Calories from Fat: 4 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 0.7mg | 0 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 12g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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