Cooking Recipe Pumpkin Seed Brittle
Recipe Ingredients
PAT DWIGANS
1 c
Sugar
1 1/2 ts
Butter or margarine
1/2 ts
Vanilla extract
2 c
Hulled pumpkin seeds; toast OR=- sunflower seeds, toasted
Directions
Lightly grease a cookie sheet. In a large saucepan stir sugar over
medium low heat 8-10 minutes until melted and dark golden brown;
sugar will look crumbly before melting. Take from heat; stir in
remaining ingredients. Immediately pour onto prepared cookie sheet
with a wide metal spatula and press out mixture to 1/3" thickness.
Let cool and harden. Break into bite size pieces. Store in air tight
container with wax paper between layers. Store room temperature.
Keeps 6 weeks.
Meal Master Format by Patti - VDRJ67A.