Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 12
Recipe Created By: CurlyTop
Ingredients
2 cups raw hulled pumpkin seeds
1/2 tsp vegetable oil
1 tsp salt
2 cups sugar
1 1/3 cups water
1 cup pure maple syrup
1 1/2 Tbsp extra virgin coconut oil or margarine
Directions
Prepare a cookie sheet by spreading with extra virgin coconut oil or margarine and set aside.
In a bowl, toss the pumpkin seeds with oil, then toast in heavy bottomed pan until golden and crackly, about 8 minutes. Remove to a plate to cool.
Rinse and dry pan, then bring sugar, water, and maple syrup to a boil stirring constantly. Then let the candy mixture boil without stirring until a candy thermometer reaches 290F, about 20-30 minutes.
Immediately work quickly to stir in the seeds and coconut oil or butter. Spread mixture quickly onto the prepared cookie sheet with a wooden spoon. Let cool completely. Flex the pan to break the brittle.
Notes
Maple syrup replaces the usual corn syrup in this recipe. The candy is a tiny bit more granular than it would be if corn syrup were used.
Substitutions
If you do not have a milk allergy, you can use butter instead of coconut oil or milk-free margarine.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
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