There are a couple in my family who are allergic to peanuts, so when I saw this spiced pumpkin seed brittle, I thought it would make a good alternative. Its pretty good, but I do have to admit I like a peanut brittle better. 😉
Pumpkin Seed & Almond Brittle
- 1 c pumpkin seeds
- 1/2 c slivered almonds
- 1/2 c water
- 1/2 c corn syrup
- 1 c sugar
- 1/2 tsp baking soda
- 1 tbsp vanilla extract
- 1 tbsp unsalted butter
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp nutmeg
- 1/2 tsp powdered ginger
- 1 tsp cinnamon
- Have everything measured out and ready to go!
- Put the spices and baking soda together in a small dish.
- Toast the pumpkin seeds and almonds over medium heat in a pan.
- Prepare a baking sheet lined with parchment paper or a silpat pad.
- In a medium saucepan clipped with a candy thermometer (make sure it doesn’t touch the bottom of the pan), heat water, sugar and corn syrup over medium high heat stirring constantly with a wooden spoon until it starts to boil.
- Stop stirring and let the mixture boil until it reaches 285 degrees
- Stir in the pumpkin seeds and continually stir the mixture so it doesn’t stick to the bottom until the temperature reaches 300 degrees.
- Remove from the heat and stir in all the spices, vanilla extract, baking soda and butter, just until combined.
- The next part is the fun part because by this time it starts to thicken and seems to solidfy as you watch.
- Working quickly, pour the mixture onto the baking sheet and using the back of a wooden spoon spread across the sheet evenly. About this time I feel like I'm in a panic and smack the crap out of the mix to flatten it. But it works out.
- Allow the brittle to harden completely at room temperature.