Recipe - Pumpkin-Seed Brittle

1/3 cup Sugar
One fourth cup Water
One half cup Toasted pumpkin seeds;
(procedure follows)

FOR TOASTED PUMPKIN SEEDS
One half 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
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.

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 250F. oven, stirring
occasionally, for 1 hour to 1 One fourth hours, or until they are golden and
crisp. (Alternatively the prepared seeds may be spread in a microwavesafe
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.

Makes about 1 One half cups.

Gourmet October 1991

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