Pumpkin Seed Toffee Brittle
A delightful treat combining the rich flavor of caramel with nutty roasted pumpkin seeds, perfect for sharing or enjoying alone.
Ingredients
Main Ingredients
- 1 cup pumpkin seeds Roasted for additional flavor
- 1 cup sugar Granulated
- 1/2 cup butter Unsalted preferred
- 1/2 cup corn syrup Can substitute with honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda To help the toffee expand
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the pumpkin seeds evenly on a baking sheet. Roast them for about 10 minutes until they’re lightly browned.
- In a saucepan, combine the sugar, butter, and corn syrup. Cook this mixture over medium heat while stirring constantly until it begins to boil.
- Once it reaches a boil, stop stirring. Allow it to cook undisturbed for about 5 minutes until the mixture turns a golden caramel color.
- Remove the saucepan from the heat and swiftly stir in the vanilla extract, baking soda, and a pinch of salt.
- Fold in the roasted pumpkin seeds, ensuring they are thoroughly coated with the caramel mixture.
- Pour everything onto a greased baking sheet, spreading it out evenly.
- Allow it to cool completely before breaking it into pieces.
- Store your delicious toffee in an airtight container or package it as a thoughtful gift.
Notes
For added crunch, consider mixing in other nuts like pecans or almonds, or add pumpkin spice for extra flavor. Make sure to keep an eye on the caramel while cooking to prevent burning.