Recipe - Pumpkin Seed Brittle

PAT DWIGANS FWDS07A
1 cup Sugar
1 One half teaspoon Butter or margarine
One half teaspoon Vanilla extract
2 cup Hulled pumpkin seeds; toast
OR= sunflower seeds,
toasted

Lightly grease a cookie sheet. In a large saucepan stir sugar over medium
low heat 810 minutes until melted and dark golden brown; sugar will look
crumbly before melting. Take from heat; stir in remaining ingredients.
Immediately pour onto prepared cookie sheet with a wide metal spatula and
press out mixture to 1/3" thickness. Let cool and harden. Break into bite
size pieces. Store in air tight container with wax paper between layers.
Store room temperature. Keeps 6 weeks.

Meal Master Format by Patti VDRJ67A.
Posted to MMRecipes Digest V3 #294

Date: Sun, 27 Oct 1996 08:10:07 0500

From: Martha Sheppard MARTHAHS@postoffice.worldnet.att.net