Pumpkin Seed Brittle


I love this recipe.  It was adapted from bon appetit~! But I changed it a bit by making it without butter (replaced the butter with coconut oil) to make it vegan, and I added a little allspice and pumpkin spice, for an extra delicious autumn taste. 

Line a sheet tray with parchment, and spray with nonstick cooking oil.  Have a candy thermometer on hand.


1 cup of sugar1/2 cup of maple syrup3 tablespoons of water2 tablespoons of coconut oil1 cup of leftover raw pumpkin seeds1/8 teaspoon cinnamon powder1/8 teaspoon allspice3/4 teaspoon of baking sodasea salt for sprinkling



In a saucepan over medium heat, dissolve sugar with the maple syrup and water.  Insert the candy thermometer, and cook for about 4 minutes or until the thermometer reads 290 degrees.Add in the cup of raw pumpkin seeds, and the coconut oil. Continue to cook the sugar for 3-4 more minutes, or until the temperature raises to 305 degrees.Working quickly, add the baking soda (the baking soda will make it bubble like crazy), the cinnamon, the allspice, and the pumpkin spice.  Stir, and immediately pour the mixture out thinly onto the lined baking sheet.Immediately sprinkle the top with the sea salt and allow it the cool.

Then the BEST PART...

Once the thin sheet of sugar is completely solid, take a hammer, and break the sugar sheet into medium size pieces.  And EAT or share!