Try this twist on traditional peanut brittle using roasted and salted pumpkin seeds!
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2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup Land O Lakes® Butter, cut into chunks
2 cups roasted salted pumpkin seeds
1 teaspoon baking soda
1/2 teaspoon coarse sea salt
Butter 2 (15x10x1-inch) baking pans; set aside.
Combine sugar, corn syrup and water in 4-quart heavy saucepan. Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.
Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280°F, or small amount of mixture dropped into ice water forms hard but pliable strand.
Stir in pumpkin seeds; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms hard brittle strand. Remove from heat; stir in baking soda.
Pour mixture immediately into prepared pans; spread evenly to about 1/4-inch thickness. Cool 5 minutes; sprinkle with sea salt. Cool completely.
Break into pieces. Store in container with tight-fitting lid.
- Any seed mixture could work. We also tried pumpkin and sunflower seeds. Try your favorite combination.
- Do not use fresh pumpkin seeds made at home from a fresh pumpkin.
What would Halloween be without pumpkins galore? Festive jack-o’-lanterns make cakes and party snacks more fun, and creamy pumpkin puree is the trick to making fall soups, sauces and baked goods a treat.