I don’t enjoy much about carving pumpkins— the process is labor intensive and I usually end up throwing in the towel early out of frustration. However, I do enjoy eating some roasted pumpkin seeds.
But now people are doing so much more than simply roasting their seeds– my personal favorite being pumpkin seed brittle. It’s easy to make– you just need to have a cooking thermometer on-hand to to make sure your mixtures hit the right temperatures to form the “brittle” texture. But if I can do it, so can you.
How To Make Pumpkin Seed Brittle:
- ½ cup (120 ml) light corn syrup
- 1 cup (200 grams) granulated sugar
- 1 ½ cup (225 grams) raw pumpkin seeds
- ½ teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 tablespoon (14 grams) unsalted butter, room temperature
- ½ cup (120 ml) water
Do ahead: Apply a thin layer of cooking spray to a marble surface. (Alternatively, you can use a non-stick baking mat.) In a medium sized saucepan over medium-high heat, bring the water, corn syrup and sugar to a boil, stirring well to dissolve the sugar. Place candy thermometer inside pot and cook until sugar syrup reaches soft crack stage, about 285 degrees). Stir in pumpkin seeds and continue cooking, stirring often to make sure pumpkin seeds don’t stick to the bottom. Cook until mixtures reaches hard crack (about 300 degrees). Remove from heat and stir in baking soda, vanilla and butter — be careful: the mixture will bubble up. Wait for mixture to settle and immediately pour as thin as possible onto oiled marble surface. Allow mixture to cool slightly and begin stretching sugar from the center to form thin sheets. If you’re worried about handling the cooked sugar mixture, latex gloves can be worn. Let brittle cool completely and store in sealed jars to keep crispy for up to 2 weeks or as long as it lasts.