Pumpkin-Seed Brittle
Published December 9, 2003
- Total Time
- 15 minutes plus cooling
- Rating
- Comments
- Read comments
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Ingredients
Vegetable oil for foil (if needed)
1 cup sugar
¼ teaspoon cream of tartar
¾ cup unsalted green pumpkin seeds
Nutritional analysis per serving
35 grams carbs; 225 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 1 gram fiber; 2 milligrams sodium; 5 grams protein; 33 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set aside a large nonstick baking mat or a sheet of oiled aluminum foil. In a small saucepan, combine sugar, cream of tartar, and ½ cup water. Place over low heat, and stir until sugar dissolves. Increase heat to medium-high to bring mixture to a boil. Allow to boil without stirring until syrup turns golden amber, about 10 minutes. (Do not leave unattended as syrup caramelizes suddenly and burns easily.)
- Step 2
Remove from heat, and quickly add pumpkin seeds. Tilt pan to coat seeds evenly. Immediately pour onto baking mat or foil, trying to spread mixture in a thin layer. Use a spatula to spread mixture evenly before it begins to set and harden.
- Step 3
Allow to cool and harden completely before breaking into pieces. Store in an airtight container.
Private Notes
Comments
Easy enough recipe but not a lot of flavor. Still good.