Oops, I was so tired I almost forgot to post something tonight! Here’s a little something I whipped up today that I was pretty happy with, though I might try it out again a little later and change some things. If that’s the case, and you plan on making it sometime, print it off on the day you make it—just in case I tweak the recipe a bit.
pumpkin seed brittle
3 tablespoons butter
1 cup (200g) sugar, granulated or brown
1/2 cup (150g) honey
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom or ginger
1/2 teaspoon salt
1 cup (65g) raw, hulled, pumpkin seeds
1/2 teaspoon baking soda
1. Butter a large cookie sheet. Melt butter in a heavy bottomed saucepan set over low heat. Stir in sugar, honey, spices and salt. Stir ingredients together until the sugar starts to dissolve.
2. Raise heat to medium and let the sugar come to a boil. When it reaches 280 degrees on a candy thermometer, stir in pumpkin seeds. Bring the mixture up to 300 degrees (hard crack stage). Remove from heat and stir in baking soda. Pour onto prepared cookie sheet and allow to cool.