Perfect for the fall and winter holidays, this pumpkin seed brittle is easy to make, easy to transport, and easy to eat! Pumpkin seed brittle will keep for several weeks at room temperature in an airtight container lined with wax paper.
Makes about 12 to 16 servings
- 1 ¼ cup white sugar
- 1/3 cup light corn syrup
- 1 pinch salt
- 1 ½ cups toasted pumpkin seeds
- 1 T. dairy-free soy margarine, preferably a “stick” variety
- ½ t. vanilla extract
- ½ t. baking soda
1. Using dairy-free soy margarine, lightly grease a rimmed baking sheet and set aside.
2. In a small saucepan over medium-high heat, combine the sugar, corn syrup, salt and pumpkin seeds, stirring constantly at first to dissolve the sugar. Then, without stirring, cook the mixture for about 6-8 minutes, or until the liquid turns a golden amber color and bubbles up.
3. Carefully, stir in the dairy-free soy margarine and vanilla, and cook the mixture for 2 minutes more. Add the baking soda, stirring until the mixture is slightly foamy, and pour onto the prepared sheet immediately. Let the mixture cool until set, about 10-20 minutes, then break into pieces and store in an airtight container lined with wax or parchment paper. Pumpkin Seed Brittle will keep for several weeks in an airtight container.
