Friday, October 24, 2008

Black Cat Pumpkin Seed Brittle

(This is a little twist on peanut brittle)

1/4 cup butter (plus a little extra to grease the pan)
1/2 cup dark brown sugar
1/4 cup corn syrup
2/3 cup fresh pumpkin seeds, washed, dried and toasted

Line a 9X13 inch pan with foil or parchment and grease with extra butter. Melt butter in a small saucepan over medium heat. Stir in sugar and corn syrup, and bring to a boil. Stir constantly (or edges of pan will burn) 5-8 minutes until mixture reaches 280 degrees on a candy thermometer. Stir in pumpkin seeds. Pour mixture quickly into prepared pan, if necessary spread with back of a greased spoon. Let cool completely until hardened. Break into pieces as desired.

From the Black Cat Cafe & Bakery, Sharon Springs, NY

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