Food recipes
Pumpkin-Seed Brittle
Pumpkin-Seed Brittle Ingredients: sugars, granulated water, bottled, generic seeds, pumpkin and squash seeds, whole, roasted, without salt seeds, pumpkin and squash seeds, whole, roasted, without salt oil, olive, sala...
Pumpkin-Seed Brittle
Ingredients:
sugars, granulated
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
Directions:
In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color.
Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly.
Let the brittle cool completely and break it into pieces.
In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250F.
oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp.
(Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.)
Makes 1/2 cups.
Ingredients:
sugars, granulated
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
Directions:
In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color.
Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly.
Let the brittle cool completely and break it into pieces.
In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250F.
oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp.
(Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.)
Makes 1/2 cups.