Monday, February 13, 2012

pumpkin seed brittle

For Christmas, Ginger gave me The New Southern Latino Table, which is an awesome cookbook. This recipe came from there. I made one small change in that I used pumpkin seeds that had already been roasted, rather than buying raw ones.

2 cups roasted pumpkin seeds (out of the husks -- they are small and green)
1 ¾ cups sugar
¼ cup honey
Butter a large metal baking sheet.

In a medium saucepan, combine the sugar and honey and cook, stirring, over medium-high heat until the sugar melts. Reduce the heat to medium and cook, stirring for 8-9 minutes, or until it turns a dark amber color; it should register between 300’ F and 310’F on a candy thermometer. Remove from the heat and stir in the seeds.

Spread the mixture carefully onto the prepared pan (it will be very hot).

Cool completely (about 25 minutes) and break it into pieces.

This tastes great on its own, but I served it with my Coffee Flan and it added a nice touch.