Spiced Pumpkin Seed Brittle

with No Comments

Pumpkin Seed Brittle

submitted by Chef Alice


¾ cup sugar
1/3 cup water
¾ cup salted roasted pumpkin seeds
½-teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon cayenne
1 tablespoon Stöger, Austrian Pumpkin Seed Oil
½ tablespoon unsalted butter

[divider style=”solid” color=”#eeeeee” width=”1px”]

Line a baking sheet with a silpat or lightly oiled foil. In a small bowl, toss pumpkin seeds with the cinnamon, nutmeg and cayenne. In a medium saucepan, combine sugar and water; cook over high heat, swirling the pan gently, until a medium amber caramel forms, about 6 minutes. Remove from the heat, swirl in the pumpkin seed oil, butter, and spiced pumpkin seeds. Immediately, pour the brittle onto the prepared baking sheet and spread it in a very thin layer. Let cool completely, about 20 minutes, then crack it into shards. Store leftover brittle in an airtight container for up to five days; humidity will cause brittle to become slightly moist and sticky, but it is safe to eat.

Leave a Reply