Comments on: spiced pumpkin seed brittle

By: Nora

Nora — Fri, 18 Dec 2009 17:29:22 +0000

Just made your recipe after a failed attempt with a much (seemingly) simpler version on Epicurious. Looks beautiful, tastes delish and was even easier. thank you!

By: Pumpkin Peeling - theBubbler

Pumpkin Peeling - theBubbler — Mon, 14 Dec 2009 16:00:09 +0000

[...] a person added pumpkin pie spices. That sounds even more interesting. I found a recipe like that. spiced pumpkin seed brittle | sophistimom Did you know that you can roast squash seeds just like pumpkin seeds? __________________ . . [...]

By: Jaime

Jaime — Mon, 02 Nov 2009 04:19:01 +0000

@Bethany No wonder you had trouble with that recipe. The directions go on FOREVER!!! Plus he says to do everything in minutes instead of temperatures. Candy making is all about the temperature. Glad this worked for you!

By: Bethany

Bethany — Mon, 02 Nov 2009 03:12:18 +0000

Man oh man. I was so discouraged with the pumpkin seed brittle recipe from foodnetwork (Alton Brown). Three times I tried and it didn’t work. I thought it was me. I made your recipe. It turned out great. The first time!

By: Ronnie

Ronnie — Wed, 28 Oct 2009 22:22:14 +0000

I just made a batch, and boy, is it good!
I added Cayenne pepper, to the Cinnamon.
And be SURE you use a large cookie sheet with an edge! mine had no edge, and it was like keeping the “Blob” from escaping!
Blessings all.

By: Lori @ RecipeGirl

Lori @ RecipeGirl — Fri, 23 Oct 2009 13:54:56 +0000

Did you happen to get this recipe from Cooking Light? I tried a recipe for this very thing from CL and it was disastrous. I followed directions exactly, and it came out too dark and rather burnt tasting. Into the trash it went Yours looks much better than mine!

By: Connie (the write one)

Connie (the write one) — Mon, 19 Oct 2009 02:47:59 +0000

Wow! This looks amazing. Grant says to say, “Holy cow!”
Miss you! Hope things are going well.

By: tara

tara — Fri, 16 Oct 2009 01:25:11 +0000

Oh, smart woman. I often have pepitas in the pantry (we love them on top of steel cut oats with fruit). They’d be delicious in brittle. I like the above comment of the addition of salt, I’m wondering if some spices would work as well.

By: Jaime

Jaime — Thu, 15 Oct 2009 23:19:19 +0000

@Jen T—actually, I bought these seeds already hulled, which means the tough white outer layer is already taken off. You could just use them straight from the pumpkin, but I like the hulled ones better. They’re called pepitas or raw pumpkin seeds, usually, and I find them in the bulk section of the health food store.

By: Jaime

Jaime — Thu, 15 Oct 2009 23:17:28 +0000

@Jeanetta You, know, I tried to salt them, but the salt wouldn’t stick without them being covered in some sort of oil, so I left them plain. It did have a nice salty sweet flavor, though. I would say double the salt if you’re going to try and add more, but I wouldn’t go beyond that.