Quick Vegan Pumpkin Seed Brittle
Have I made this recipe before? Absolutely. Have I made it this season? Three times. Have I blogged about it yet? No, because I can’t keep anyone’s hands out of it long enough to take a photo. And we all know I can’t make a post without a photo… unless Thursdays count… Anyway, this vegan recipe takes pumpkin seeds from snack to dessert and takes no time at all to prepare. The sugar caramelizing on the seeds is just perfection. It’s like kettle (corn) pumpkin seeds. So carve a pumpkin, smash a pumpkin, cook a pumpkin, whatever it takes to get those precious seeds, and turn them into a magically disappearing sweet treat.
Sweet and Salty Pumpkin Seed Brittle
- 1 3/4 cups pumpkin seeds, washed and drained
- 2 teaspoons oil
- 2 tablespoons brown sugar
- 1 1/2 tablespoons sugar
- a big pinch of sea salt
Preheat oven to 400 degrees. In a medium bowl combine pumpkin seeds, oil, brown sugar, sugar, and sea salt. Line a baking sheet with foil and arrange seeds in a layer so that the seeds aren’t piled on top of each other, but are touching other seeds. Roast for 15 minutes. Remove baking sheet from oven and pull the foil off the baking sheet onto a cutting board or counter. Allow seeds to cool thoroughly before peeling the “brittle” from the foil in large pieces. Enjoy!
Does your family carve pumpkins? Have you ever done any unique pumpkin designs?