First, toast the pumpkin seeds in a large cast-iron skillet over medium heat, stirring constantly until puffed and slightly brown (about 10 minutes). Drizzle with 1 tsp olive oil and sprinkle with ¼ tsp sea salt for every 1 ½ cups green, hulled pumpkin seeds. Then stir to coat. Store toasted seeds in airtight container for 3 days.
When you are ready to make the brittle, get those cat-like reflexes ready because you will need to move quickly. I was really surprised by how fast the sugar started to set. Anyone can make this recipe, but read through it fully before starting to avoid any mishaps. The recipe makes about 1 lb of brittle. (Recipe after the jump)
Pumpkin seed brittle
1 ½ cups granulated sugar
½ cup water
¼ cup corn syrup
3 tbsp unsalted butter
1 ½ cup toasted pumpkin seeds (see the recipe above or use your own method)
½ tsp baking soda
¼ tsp salt
Grease a baking sheet with butter or line with parchment paper or a non-stick mat. Set aside.
In a medium saucepan, combine sugar, water, corn syrup and butter. Bring to a boil over high heat. Boil until mixture is almost reddish in color, about 20 minutes. Remove from heat and stir in pumpkin seeds, baking soda and salt. Working quickly, using a heatproof spatula, spread prepared mixture onto prepared baking sheet (be careful as the mixture will be very hot). Let it cool completely. Once cool, break into pieces. Store in an airtight container for 1 week.
Recipe from Earth to Table: Seasonal Recipes from an Organic Farm, by Jeff Crump and Bettina Schorman.
Last modified: October 19, 2011