If you have been following my recent posts, you'll notice I have been cooking a lot of pumpkin lately, both sweet and savory recipes. That said, I have already made the classic roasted pumpkin seeds a couple times in the last few weeks. Okay, well I take that back. One of the batches was neglected and consequently inedible due to my "leaving said seeds in the oven and walking away for an hour approach." Ahem. Anyway, my point is that I needed a new idea for pumpkin seeds. This brittle is what I came up with to change things up a bit. It is subtly spiced with pumpkin pie seasoning and finshed with a dusting of cinnamon sugar. Note: This WILL make your kitchen smell like pumpkin pie, which I think is a huge added bonus!
Cinnamon Sugar Spiced Pumpkin Seed Brittle
4 tablespoons butter
1/4 teaspoon pumpkin pie spice
1/2 cup brown sugar
1/4 cup honey
1 cup toasted pumpkin seeds*
Cinnamon Sugar, for dusting (Recipe Below)
1/4 cup sugar
1 tablespoon cinnamon
Whisk together. Store in an airtight container.
In a heavy bottomed sauce pan, melt the butter. Add the pumpkin pie spice, brown sugar and honey. Stir to dissolve. Bring to a boil and cook over medium high heat (do not stir) until a candy thermometer reaches 280 degrees. It will look like a light amber color and take about 6 minutes. Remove from heat and stir in the toasted pumpkin seeds. Pour on a Silpat or parchment lined baking sheet and spread out in an even layer. Let cool just a couple minutes and then dust with cinnamon sugar. Cool completely and then break up into pieces.
*Bake pumpkin seeds on a cookie sheet at 300 degrees for 30-40 minutes or until toasted.