Pumpkin Seed Toffee Brittle
A delightful and crunchy treat made with roasted pumpkin seeds and sweet toffee, perfect for sharing and enjoying on its own.
Ingredients
Main Ingredients
- 1 cup pumpkin seeds Roasted for maximum flavor.
- 1 cup granulated sugar The star of our toffee.
- 1/4 cup butter Use unsalted butter for controlled saltiness.
- 1/4 cup water Helps dissolve the sugar smoothly.
- 1/2 teaspoon salt Enhances flavor.
- 1/2 teaspoon vanilla extract Use pure extract for best results.
- 1/2 teaspoon baking soda Helps the candy bloom while cooling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the pumpkin seeds on a baking sheet and roast for about 10 minutes until golden brown.
Cooking
- In a saucepan, combine the sugar, butter, and water over medium heat. Stir gently until melted and boiling, then add salt and vanilla.
- Boil without stirring for about 5-7 minutes until it reaches a light amber color.
- Remove from heat and carefully stir in baking soda and roasted pumpkin seeds—watch it bubble!
- Quickly pour the mixture onto a parchment-lined baking sheet and spread it evenly.
Cooling
- Let it cool completely before breaking into pieces.
Notes
Store in an airtight container at room temperature for up to two weeks. You can freeze it tightly wrapped and thaw it when ready to use.