Pumpkin Brittle

You’ll be making batches of this hearty autumn snack all through the season.

Pumpkin Brittle
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  1. 3 cups sugar
  2. 1 1/2 cups water
  3. 1 cup light corn syrup
  4. 1 (12-ounce) package raw pumpkin seeds (about 2 1/2 cups)
  5. 1 teaspoon baking soda
  6. 1 teaspoon pumpkin pie spice
  7. 1/4 cup butter
  8. 1 teaspoon vanilla extract
  1. Grease two jelly roll pans; set aside.
  2. In a Dutch oven, combine sugar, water, and corn syrup over medium-high heat. Bring mixture to a boil, stirring constantly, until a candy thermometer registers 234°.
  3. Add pumpkin seeds; stirring constantly, continue boiling mixture until it reaches 300°. Remove from heat, and stir in remaining ingredients. Quickly pour half of mixture into each pan, and spread into a thin layer, using a spatula. Let cool completely, and break into pieces.
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