Pumpkin Seed Brittle
Perfect for fall, perfect for snacking.
This is one of those great recipes that you can change again and again with delicious results every time. You can make this recipe without the fruit and go straight for oats and pumpkin seeds, or you can swap different kinds of fruits in to create different flavours, depending on what you’re in the mood for.
You can also store this recipe at room temperature, but I find the honey does tend to soften over time and pieces become sticky, so I prefer to keep it in the freezer in between layers of parchment paper. Freezing the brittle also slows down my snacking just a little, but who wants to slow down snacking?—CFG
Ingredients:
1/4 cup honey
1/8 cup brown sugar, packed
2tbsp olive oil
1/2 tsp salt (omit if using salted/roasted pumpkin seeds)
1/2 tsp ground cinnamon
1 cup pumpkin seeds
1 cup rolled oats
1/2 cup dried fruit (blueberries, cranberries, etc.)
Directions:
Preheat oven to 300°.
In a medium-sizes bowl, mix together 1/4 cup of honey, 1/8 cup of packed brown sugar, 2tbsp of olive oil, 1/2 tsp of salt (omit if using salted/roasted pumpkin seeds), and 1/2 tsp of ground cinnamon.
Add in 1 cup of pumpkin seeds, 1 cup of rolled oats, and 1/2 cup dried fruit (blueberries, cranberries, etc.) mid ingredients until fully incorporated.
2. Line a baking sheet with parchment paper, and then using wet hands (I like wearing gloves and then wetting my hands), transfer the mixture to the baking sheet and spread and pat down the mixture as flat as you can without breaking the seeds.
Bake for 30-35 min or until the brittle is golden.
Remove from heat and allow the brittle to completely cool, then break into pieces. (Keep at room temperature for about a week or freeze up to 2 months.)
Serve and enjoy!
