One of my favorite things to make after Halloween is raw dried pumpkin seeds.
They are great to use in a variety of ways from salad toppings and snacks, to breads
and my favorite ... brittle!
This Pumpkin and Sunflower Seed Brittle is crisp, crunchy, and sweet with just the right amount of spice to it.
I like using a mix of shelled raw and non shelled raw pumpkin seeds, shelled raw sunflower seeds, and hemp seeds. I feel that the shells give an extra crunchiness to the brittle and the combination of seeds give it a hearty, nutty taste.
Here is my recipe for Spiced Pumpkin and Sunflower Seed Brittle:
For the Pumpkin Spice Mix:
2 tsp Whole Allspice
4 Tblsp Ground Cinnamon
2 tsp Ground Cloves
4 tsp Ground Ginger
2 tsp Ground Nutmeg
1 Vanilla Bean - Insides Scraped
Grind into a fine powder. Store in a clean glass jar for up to 3 months.
For Seed Brittle:
1 Cup Raw Pumpkin Seeds (Mix shelled and non)
1 Cup Raw Sunflower Seeds
1/4 Cup Shelled Raw Hemp Seeds
1 1/2 Cup Raw Sugar
1/2 cup Light Corn Syrup
1 tsp Honey*
1 tsp Baking Soda
1 Tblsp Pumpkin Spice Mix
2 cups of Water
Pinch of Salt
Optional - Coarse Sea Salt
Vegan*- Omit the Honey
- Candy Thermometer, Parchment Paper, Silicone Spatulas
- Prep or purchase Raw Pumpkin Seeds.
- Line a Baking tray with Parchment Paper and lightly spray with oil.
*Measure everything out and have it accessible before starting. This goes from good to bad very quickly if you aren't prepared and present.*
1. Combined the sugar, corn syrup, honey, salt, and water in a saucepan and bring to a boil.
2. Attach a candy thermometer, and stir sugar mixture constantly until completely dissolved.
3. When the sugar has dissolved, slowly stir occasionally until the temperature reads 325F.
4. Remove from heat and quickly stir in baking soda, spice mix, and seeds.
5. Immediately pour on prepared parchment lined sheet, and spread out. Optional: Top with Coarse Sea Salt.
*You can use a spatula, a sprayed spoon, or my personal favorite an extra sheet of parchment paper and rolling pin to thin out the brittle.*
6. Allow to cool and then break into pieces. Store in a glass container up to 3 weeks.
I have entered this recipe in November's Cooking with Herbs hosted by Karen at Lavender and Lovage.