Pumpkin Seed Brittle recipe, how to toast pumpkin seeds

October 28, 2:24 PMAtlanta Food ExaminerMelissa Martinelli

Don't toss out the pumpkin seeds from a freshly cut pumpkin. Instead, toast themfor a tasty snack. Wash and dry the pumpkin seeds. In a skillet, saute 1 cup seeds in 2 tablespoons vegetable oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt; stir to coat. Spread in a single layer. Bake at 325° for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.

Pumpkin Seed Brittle

¼ cup (½ stick) unsalted butter, plus more for baking sheet

½ cup brown sugar

¼ cup honey

1 cup pumpkin seeds, washed, cleaned, toasted and dried

Directions:

1. Preheat oven to 350 degrees. Butter an 11x17 baking sheet.

2. Melt butter in a small saucepan. Stir in sugar and honey. Bring to a boil. Cook without stirring, until mixture is medium amber color and a candy thermometer reached 280 degrees, about 6 minutes. Stir in toasted pumpkin seeds. Cook mixture until it reaches 300 degrees, about 2 minutes. Pour onto buttered cookie sheet. Let cool and break into pieces.