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 Brittle1/4 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.
Each serving has:
|Total Fat||9.7 g|
|Total Carbohydrate||35.2 g|