Page 13 - Betty Crocker - Halloween Cookbook

Roasted Pumpkin Seed Brittle

PREP TIME: 40 Minutes • START TO FINISH: 1 Hour 10 Minutes • 72 servings (1 piece)

2 cups unsalted hulled raw 1. Heat oven to 400°F. In medium bowl, toss pumpkin seeds and oil
pumpkin seeds (pepitas) until coated. Spread evenly in ungreased 15x10x1-inch pan. Bake 9 to
1 teaspoon vegetable oil 10 minutes or until golden brown. In same bowl, mix warm pumpkin
½ teaspoon salt seeds, salt, paprika and allspice. Set aside.
½ teaspoon paprika or 2. Grease 2 cookie sheets with butter. In 3-quart heavy saucepan, mix
smoked paprika sugar, water and corn syrup. Cover; cook over medium heat 2 minutes.
½ teaspoon ground allspice Cook uncovered over medium heat 25 to 30 minutes, stirring
1½ cups sugar frequently, to 300°F on candy thermometer or until small amount
1 cup water of mixture dropped into cup of very cold water separates into hard,
brittle threads. (Watch carefully so mixture does not burn.) Remove
1 cup light corn syrup
from heat. Add 2 tablespoons butter and the seasoned pumpkin seeds;
2 tablespoons butter stir until butter is melted. Immediately stir in baking soda.
(do not use margarine)
1½ teaspoons baking soda 3. Pour mixture onto cookie sheets and quickly spread to ¼ inch thick
with buttered spatula. Cool completely. Break into pieces. Store tightly
covered at room temperature.

1 Serving: Calories 61; Total Fat 3g Sodium 50mg; Total Carbohydrate 8g (Dietary Fiber 0.5g);
Protein 1g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: ½

Terrifying Tip

The initial cooking step with the saucepan
covered helps wash down sugar crystals from the
sides of the pan and prevents crystallization in
the resulting candy.

Ghoulish Giftable Goodies 11 • Betty Crocker Halloween Cookbook
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