Pumpkin-Seed Brittle
Turn pumpkin seeds into an irresistible seasonal treat with this simple recipe.
1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
1/2 cup packed light-brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted
1/2 cup packed light-brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted
1. Butter an 11-by-17-inch rimmed baking sheet; set aside.
2. Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
Martha Stewart
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