The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
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.
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.
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.