Recipes

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Ingredients

1 1/2 cups hulled pumpkin seeds, toasted
1 tsp. baking soda
1 T. vanilla extract
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
2 1/2 cups sugar
1/2 cup water
1/3 cup dark corn syrup
1/4 cup milk-free margarine, plus more for greasing

Directions

Preheat oven to 350°. Grease baking sheet with margarine. Set aside. In small bowl, combine baking soda and vanilla extract, stirring until baking soda dissolves. Set aside. In another small bowl, combine cinnamon and salt. Set aside. In a 5-quart saucepan over medium-low heat, stir together sugar, water, corn syrup, and margarine. Cook, stirring frequently, until margarine is melted and sugar is dissolved. Increase heat to medium,and bring to a boil, stirring frequently, until a candy thermometer inserted into mixture reads 340°. Remove from heat and stir in vanilla extract and cinnamon mixtures. (Be careful; the mixture will bubble up.) Immediately stir in pumpkin seeds. Quickly pour onto prepared baking sheet, spreading as evenly and as thinly as possible. Allow mixture to cool completely. Bend and twist pan gently to release the brittle. Break into chunks and store in an airtight container.

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