Pumpkin Seed Brittle

Pumpkin Seed Brittle
Staff Writer
Roaring Fork

For a tasty dessert on its own or crumbled on top of other desserts, this pumpkin seeds brittle is perfect for the fall.

12
Servings
591
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups corn syrup
  • 4 Cups sugar
  • 1 Tablespoon baking soda
  • 1 Teaspoon salt
  • 1 Teaspoon pumpkin pie spice
  • 3 Cups green pumpkin seeds

Directions

Cook sugar and corn syrup until it's light blonde in color. Add the baking soda and salt and stir well. Fold in pumpkin seeds. Spread out onto an oiled sheet pan and allow to cool, then cut or break into pieces.

Nutritional Facts

Total Fat
29g
41%
Sugar
2g
2%
Saturated Fat
5g
21%
Carbohydrate, by difference
74g
57%
Protein
12g
26%
Vitamin A, RAE
13µg
2%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
38mg
4%
Choline, total
1mg
0%
Fiber, total dietary
19g
76%
Folate, total
36µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
137mg
43%
Niacin
2mg
14%
Phosphorus, P
73mg
10%
Selenium, Se
4µg
7%
Sodium, Na
61mg
4%
Water
35g
1%
Zinc, Zn
5mg
63%

Pumpkin Seed Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Seed Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.