Pumpkin Seed Brittle Recipe – a delicious recipe with Nonstick cooking spray, sugar, butter, light corn syrup, baking soda, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly coat a rimmed baking sheet with nonstick cooking spray; set it aside.
2
Combine the sugar, butter, corn syrup, and 1/2 cup of water in a large saucepan. Stir together so that all of the sugar is wet. Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes. Remove from the heat. Carefully whisk in the baking soda, followed by the the salt; the caramel will rise and bubble. Using a wooden or metal spoon, fold in the pumpkin seeds. Pour the brittle onto the prepared baking sheet, and using the back of a spoon, spread it out into a layer about 1/2 inch thick. Let it cool completely. Break the brittle into bite-size pieces, using a mallet or the back of a heavy knife.
3
The brittle can be stored in an airtight container at room temperature for up to 2 weeks.
605
kcal
Calories
23
g
Fat
104
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Nonstick cooking spray, 2 cups sugar, 8 tablespoons (1 stick) unsalted butter, 1/3 cup light corn syrup, and more.
Yes, Pumpkin Seed Brittle Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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