Pumpkin Seed Brittle
Well, you've cleaned out the pumpkin and now you have all these seeds? What on earth are you going to do with them? How about making some Pumpkin Seed Brittle?
Ingredients:
1/3 cup sugar
1/4 cup water
1/2 cup toasted pumpkin seeds (procedure follows)
For toasted pumpkin seeds:
1/2 cup fresh pumpkin seeds, unrinsed
1 tablespoon vegetable oil
Directions:
In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color. Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly. Let the brittle cool completely and break it into pieces.
To toast pumpkin seeds:
In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250°F. oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp. (Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.) Makes 1/2 cups.
Makes about 1 1/2 cups.
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