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–+ servings
a stacked pile of pumpkin seed brittle
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Pumpkin Seed Brittle

Pumpkin Seed Brittle is a nut free and gluten free candy similar to peanut brittle.
Course Dessert
Cuisine American
Cook Time 15 minutes
Cool Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 pieces (approx.)
Calories 73kcal
Author Meghan

Ingredients

  • ¼ cup unsalted butter, plus more for baking sheet or dish ¼ stick
  • ½ cup packed light brown sugar
  • ¼ cup honey
  • 1 cup fresh pumpkin seeds roasted as desired

Instructions

  • Butter an 11x17-inch rimmed baking sheet or Pyrex dish. 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°F, about 6 minutes.
  • Stir in the pumpkin seeds. Cook until mixture reaches 300°F, about 2 minutes.
  • Pour into prepared pan. Let cool completely. Break into pieces.

Notes

Source: Adapted from Martha Stewart
You're Gonna Bake It After All
bakeitafterall.com

Nutrition

Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 14mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.4mg