Pumpkin seeds brittle, a brittle caramel full of pumpkin seeds, very addictive!
This recipe is not difficult to make, you only need to be swift! Therefore, and as always when making candies, have all your ingredients measured and ready before starting, together with your buttered baking sheet. Watch your caramel at all times, do not leave for any reason or answer your phone.
I suggest that you read the recipe several times until you feel comfortable enough to start making it.
Also, you will need a candy thermometer as it is mandatory for success that you reach certain temperatures (Candy thermometers are easily available at all prices online).
Pumpkin seeds brittle is a great gift for your friends and family, put some in a little sachet with a nice ribbon and there you go!
With regards to the pumpkin seeds, you’ll need them unsalted. I could only find salted pumpkin seeds, so I just put them into a mesh sieve, shook the excess salt, and my caramel was fine, just don’t add anymore salt in the recipe.
1 1/3 cup (200 grams) shelled raw pumpkin seeds
1/2 tsp (2 grams) baking soda
1 tsp (4 g.) pure vanilla extract
1 tbsp. (13 grams) butter, cut into small pieces
1/2 cup (120 ml) water
1/2 cup (120 ml) light corn syrup
1 cup (200 grams) granulated white sugar
1/8 teaspoon salt
Preheat your oven at 350 degrees F (180 degrees C)
Place the raw and shelled pumpkin seeds on a baking sheet and bake for about 4 to 5 minutes or until lightly brown
Remove from oven and set aside
Lightly spray or butter a large baking sheet
Have ready the baking soda, vanilla extract, and butter, set aside
In a medium sized saucepan (do not use a small pan) over medium high heat, bring the water, corn syrup, sugar and salt to a boil, stirring from time to time with a wooden spoon or heatproof spatula
Cover the saucepan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals
Then remove lid and clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan
Cook until the syrup reaches 280 to 285°F (140°C), at this point add the pumpkin seeds and continue to cook, stirring constantly to prevent the seeds from sticking to the bottom of the pan, until the syrup reaches 300°F (150°C)
Remove from heat and immediately stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until everything is mixed together (about 30 seconds)
Immediately pour the brittle onto your baking sheet
If you want a thin brittle, then while the brittle is still very hot, use two forks to stretch the brittle. Do this by gently pulling the brittle, working your way around the entire mass. DO NOT TOUCH it with your hands!
Let the brittle completely cool and then break into pieces
Store in an airtight container to prevent the brittle from becoming sticky, at room temperature or in the refrigerator for up to two weeks
To clean up your saucepan and spatula: boil some water, pour in into your saucepan and wait about 5 minutes, the caramel will completely melt and you will be able to effortlessly clean your saucepan
Original recipe from Stephanie Jaworski from JoyofBaking.com, click here for her method
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