Pumpkin Week!

Some would say its the wrong time of year for pumpkin food goods. To them I say "Neiner Neiner" (which, for those of you who don't know is a technical legal term used by counsel when opposing counsel loses an argument). I love pumpkin year round, and nothing cheers me up more than having some pumpkin-y goodness. So I have designated this week as Pumpkin Week! That's a weeks worth of pumpkin recipes you've got coming for you. I know, you can hardly contain your excitement.

A while back, Diane got me a bag of pumpkin seeds to cheer me up. They've been sitting in my pantry, unopened, ever since. My pantry is a mess. There's too much stuff and its definitely on my list of "things Kate needs to organize." However, organizing is so much easier when there's less in there too organize.

Jon won't eat pumpkin seeds for two reasons
1) They're too healthy
2) They're too chewy

So here's a little trick to get him to help me put these suckers away. Coat them in sugar. Yup. He'll eat just about anything coated in sugar. And brittle is the perfect way to counteract chewiness. I like this because its a lot less salty that its peanutty cousin. Jon liked this because, well, did you see what I said about coating things in sugar?

Pumpkin Brittle

1/4 cup butter
1/2 cup light brown sugar
1/4 cup honey
1 cup lightly roasted pumpkin seeds.

1) Butter rimmed baking sheet. Melt remaining butter in small saucepan over medium heat.
2) Stir in sugar and honey. Bring to a boil. Cook without stirring about 6 minutes.
3) Stir in pumpkin seeds. Cook about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.

Serves 6.
Each serving has:

Calories		227.3
Total Fat		9.7 g
Cholesterol		20.7 mg
Sodium		70.1 mg
Potassium		171.3 mg
Total Carbohydrate		35.2 g
Protein		2.1 g