Pumpkin seed brittle

By DebCooks

Use seeds from a pumpkin or any other squash such as acorn, butternut or hubbard. Tasty and great way to use up the seeds.

Ingredients

• 1 cup fresh seeds, separated and washed
• 4 T butter, plus more for baking sheet
• 1/4 c honey
• 1/2 c packed brown sugar

Preparation

Step 1

Heat oven to 350. Place seeds on a baking sheet, toast until light brown about 10 minutes. Butter a second baking sheet and set aside.
In a high-sided saucepan over medium heat, combine butter, honey, and sugar. Without stirring, bring mixture to a boil, cook until mixture is amber, about 3 minutes 275 on a candy thermometer. Stir in toasted seeds,cook for 3 minutes more. Pour mixture onto baking sheet; set aside to cool about 20 minutes. Break into 3 inch pieces. This brittle can be stored 2 to 3 days in an airtight container.