Pumpkin-Seed Brittle

Total Time
15 minutes plus cooling
Rating
4(15)
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Ingredients

Yield:About 1 pound
  • Vegetable oil for foil (if needed)
  • 1cup sugar
  • ¼teaspoon cream of tartar
  • ¾cup unsalted green pumpkin seeds
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

225 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 33 grams sugars; 5 grams protein; 2 milligrams sodium

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

  1. 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.)

  2. 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.

  3. Step 3

    Allow to cool and harden completely before breaking into pieces. Store in an airtight container.

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