Food recipes
Cinnamon Sugar Spiced Pumpkin Seed Brittle
Cinnamon Sugar Spiced Pumpkin Seed Brittle Ingredients: butter, without salt pumpkin, raw sugars, brown honey seeds, pumpkin and squash seeds, whole, roasted, without salt sugars, granulated spices, cinnamon, ground D...
Cinnamon Sugar Spiced Pumpkin Seed Brittle
Ingredients:
butter, without salt
pumpkin, raw
sugars, brown
honey
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
spices, cinnamon, ground
Directions:
Prepare the cinnamon sugar by whisking together cinnamon and sugar.
Store in an airtight container.
In a heavy bottomed sauce pan, melt the butter.
Add the pumpkin pie spice, brown sugar and honey.
Stir to dissolve.
Bring to a boil and cook over medium high heat (do not stir) until a candy thermometer reaches 280 degrees.
It will look like a light amber color and take about 6 minutes.
Remove from heat and stir in the toasted pumpkin seeds.
Pour on a Silpat or parchment-lined baking sheet and spread out in an even layer.
Let cool just a couple minutes and then lightly dust with cinnamon sugar.
Cool completely and then break up into pieces.
Note: To make toasted pumpkin seeds, bake seeds on a cookie sheet at 300 degrees for 30-40 minutes or until toasted.
Ingredients:
butter, without salt
pumpkin, raw
sugars, brown
honey
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
spices, cinnamon, ground
Directions:
Prepare the cinnamon sugar by whisking together cinnamon and sugar.
Store in an airtight container.
In a heavy bottomed sauce pan, melt the butter.
Add the pumpkin pie spice, brown sugar and honey.
Stir to dissolve.
Bring to a boil and cook over medium high heat (do not stir) until a candy thermometer reaches 280 degrees.
It will look like a light amber color and take about 6 minutes.
Remove from heat and stir in the toasted pumpkin seeds.
Pour on a Silpat or parchment-lined baking sheet and spread out in an even layer.
Let cool just a couple minutes and then lightly dust with cinnamon sugar.
Cool completely and then break up into pieces.
Note: To make toasted pumpkin seeds, bake seeds on a cookie sheet at 300 degrees for 30-40 minutes or until toasted.