Thanksgiving Recipe: Spiced Pumpkin Seed Brittle


Maria Zizka is creating an entire Thanksgiving menu for KCET Food. Here's a host gift -- enjoy!

Spiced Pumpkin Seed Brittle

If you'll be traveling to a Thanksgiving dinner, pack a little bag of this spiced pumpkin seed brittle. You'll surely be invited back next year.

Makes about 1 pound

2 tablespoons unsalted butter, plus more for the parchment
1 cup raw shelled pumpkin seeds
¼ teaspoon ground ginger
¾ teaspoon ground cinnamon
Pinch of ground cloves
1 cup granulated sugar
¼ cup agave
1 teaspoon kosher salt
¾ teaspoon baking soda

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Butter a 14- by 18-inch piece of parchment paper.

Melt the butter in a skillet set over medium heat. Add the pumpkin seeds, stir them around in the butter, and toast them for a minute or two. Sprinkle in the ginger, cinnamon, and cloves, and mix well. Remove from the heat and let cool slightly.

Combine the sugar, agave, and ¼ cup water in a large, heavy-bottomed pot. Cook over medium heat, without stirring at all, until the sugar melts, bubbles, and turns a deep amber color, about 8 - 10 minutes. If you have a candy thermometer, the temperature of the sugar should reach 300°F. It's okay to carefully swirl the pot to check the color, but don't stir while the sugar cooks.

When the sugar is a deep amber color, turn off the heat and quickly stir in the spiced pumpkin seed mixture. Add the salt and baking soda--the mixture will bubble vigorously! Give it one last quick stir, then pour onto the prepared parchment paper. Using a rubber spatula, spread the brittle out to an evenly thin rectangle approximately 12- by 10-inches in size. Let cool completely, then use your hands to break the brittle into small pieces.

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