Pumpkin Seed Brittle

It's really hard to eat just one of these addictive candies. They're great to wrap individually or place in small bags lined with wax paper and give as party gifts. To make the brittle a little different, add ¼ teaspoon kosher salt for a sweet and salty flavor.

Recipe by Rori Trovato; photo by Luca Trovato

Pumpkin Seed Brittle

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    2 cups sugar Pinch cream of tartar
    1/4 cup water 1 1/4 cups raw or roasted pumpkin seeds


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    • 1

      Spray a cookie sheet with vegetable spray and set aside.

    • 2

      In a medium saucepan, combine the sugar, water and cream of tartar. Place over medium high heat and stir with a wooden spoon until the sugar is completely dissolved. Using a pastry brush dipped in water, brush down the sides of the pan to remove any sugar crystals that didn't dissolve. Without stirring, allow the sugar to cook to a golden brown caramel color, 330 degrees F on a candy thermometer.

    • 3

      Remove from heat and immediately add the pumpkin seeds, stirring until combined. Working quickly, pour the mixture onto the prepared baking sheet. Spread out to 1/4-inch thickness. Allow to cool and harden completely.

    • 4

      Break up the brittle into 1- to 2-inch pieces. The candy can be stored unrefrigerated for 3 days in a dry airtight container.

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