Candy is dandy, but the high-fructose corn syrup, dyes and other processed ingredients it often contains is not. Take a stab at making your own with this pumpkin seed caramel brittle recipe. This sweet treat calls for high-grade maple syrup, nutritious pumpkin seeds and seasonal spices that will surely get you in the festive mood. Before making this recipe, make sure you have a candy thermometer handy for best results. Ready to go? Let’s bring on the brittle!
Pumpkin Seed Caramel Brittle
Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside. Arrange pumpkin seeds on baking sheet in an even layer and roast for 10 minutes. Remove from oven to cool.
In small pot on medium-high heat, bring maple syrup and sugar to boil (do not stir). Use candy thermometer – once it reaches 300 degrees F or “hard crack stage*” add butter, pumpkin pie spice, salt, vanilla, baking soda and 1 ¼ cups pumpkin seeds.
Quickly transfer mixture to prepared baking sheet. Spread into an even layer and top with remaining pumpkin seeds. Allow brittle to cool completely, about 30 minutes, before breaking into pieces.
- When cooking sugar at high temperatures, keep your area clean and use caution. If the hot liquid gets on your skin, do not smear it to avoid spreading the burn. Run cold water over affected area immediately and seek assistance as needed.
- *Hard crack stage is a cooking term meaning that a sugar syrup has reached 300 degrees F.
- Order the ingredients you need for this recipe at Vitacost.com!