Pumpkin Seed Brittle

[Guest guest]

Posted today on Veg-Recipes list

 

* Exported from MasterCook *

PUMPKIN SEED BRITTLE

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup sugar

1/4 cup water

1/2 cup toasted pumpkin seeds (procedure follows)

For toasted pumpkin seeds:

1/2 cup fresh pumpkin seeds -- unrinsed

1 tablespoon vegetable oil

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

colour. 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.

To toast pumpkin seeds:

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 250°F. 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 cup.

 

http://www.circlepacific.co.nz

 

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 378 Calories; 14g Fat (31.5%

calories from fat); 0g Protein; 67g Carbohydrate; 0g Dietary Fiber; 0mg

Cholesterol; 2mg Sodium. Exchanges: 2 1/2 Fat; 4 1/2 Other Carbohydrates.

 

Nutr. Assoc. : 0 0 0 0 0 0