Roasted Pumpkin Seed Brittle

Roasted Pumpkin Seed Brittle

Treat your guests with wonderful bars made with roasted pumpkin seeds - perfect dessert to serve at your next party.

Prep Time

40

Minutes

Total Time

1:10

Hr:Mins

Makes

72

servings

2
cups unsalted hulled raw pumpkin seeds (pepitas)
1
teaspoon vegetable oil
1/2
teaspoon salt
1/2
teaspoon paprika or smoked paprika
1/2
teaspoon ground allspice
1 1/2
cups sugar
1
cup water
1
cup light corn syrup
2
tablespoons butter (do not use margarine)
1 1/2
teaspoons baking soda
  1. Heat oven to 400°F. In medium bowl, toss pumpkin seeds and oil until coated. Spread evenly in ungreased 15x10x1-inch pan. Bake 9 to 10 minutes or until golden brown. In same bowl, mix warm pumpkin seeds, salt, paprika and allspice. Set aside.
  2. Grease 2 cookie sheets with butter. In 3-quart heavy saucepan, mix sugar, water and corn syrup. Cover; cook over medium heat 2 minutes. Cook uncovered over medium heat 25 to 30 minutes, stirring frequently, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Remove from heat. Add 2 tablespoons butter and the seasoned pumpkin seeds; stir until butter is melted. Immediately stir in baking soda.
  3. Pour mixture onto cookie sheets and quickly spread to 1/4 inch thick with buttered spatula. Cool completely. Break into pieces. Store tightly covered at room temperature.
Makes 72 servings (1 piece)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
The initial cooking step with the saucepan covered helps wash down sugar crystals from the sides of the pan and prevents crystallization in the resulting candy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 61
    • Total Fat 3g
      • (Saturated Fat 1g,),
    • Sodium 50mg;
    • Total Carbohydrate 8g
      • (Dietary Fiber 1/2g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Other Carbohydrate;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.