Pumpkin Seed Brittle
It’s really hard to eat just one of these addictive candies. They’re great to wrap individually or place in small bags lined with wax paper and give as party gifts.
- 1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
- 1/2 cup packed light-brown sugar
- 1/4 cup honey
- 1 cup fresh pumpkin seeds, rinsed well, dried, and toasted
Butter an 11-by-17-inch rimmed baking sheet; set aside.
Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes.
Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes.
Pour onto prepared baking sheet. Let cool completely. Break into pieces.
Variation - Do not butter 11-by-17-inch baking sheet, but instead line it with a nonstick baking mat. The mixture should be cooked until it is dark amber in color. Finally, add 1/2 cup pepitas (shelled pumpkin seeds) in place of the fresh pumpkin seeds.