Pumpkin Seed Brittle
Making your own pumpkin seed brittle is quick and easy – and there’s no better topping for vanilla ice cream!
Difficulty: easy Total time: 10 min Portions: 8
Dessert with pumpkin seeds
Pumpkin Seed Brittle
- 100 g granulated sugar
- 100 g Steirerkraft coarsely chopped pumpkin seeds
Preparation
Melt the granulated sugar in a pan to caramelise it. Don’t stir it while doing so, as this can cause the sugar to crystallise again.
Once the sugar is completely liquid and brown, quickly stir in the pumpkin seeds until everything is evenly coated in the caramel. Pour the mixture onto a baking sheet lined with parchment paper and let cool. Caution: very hot.
Once cooled, break into small pieces. Alternatively: cover with another sheet of parchment paper and roll over it a few times with a rolling pin – and your homemade pumpkin seed brittle is ready.
Don't tell anyone
Pumpkin seed brittle keeps well for up to two weeks when stored chilled in a tin. It also stores nicely in a jar, and nicely packaged, it makes a wonderfully creative homemade gift.
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