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–+ servings
Kate Ramos

Coconut Pumpkin Seed Brittle Recipe

Brittle will keep at room temperature for 3 weeks, or frozen for up to 4 months. You will need a candy thermometer for this recipe. My grandmother would also like you to use a heavy pan and a wooden spoon. If you'd like to make traditional peanut brittle use 2 cups raw peanuts in place of the pumpkin seeds and coconut and butter in place of the coconut oil.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 -14 servings
Course: Dessert
Cuisine: American
Calories: 297
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons extra virgin coconut oil
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup raw pumpkin seeds
  • 1 cup sweetened flaked coconut
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 1 teaspoon vanilla extract

Method
 

  1. Have all ingredients measured before you begin.
  2. Use 2 tablespoons of the coconut oil to thoroughly grease a rimmed baking sheet.
  3. Combine sugar, corn syrup, and 1/2 cup of water in a large saucepan. Set over medium-high heat and stir until sugar has liquified. Attach a candy thermometer to the side of the pan and bring mixture to a boil. Let boil until it reaches 240°F, about 2-3 minutes.
  4. Stir in pumpkin seeds and continue boiling until mixture turns amber and reaches 300°F, about 8-9 minutes.
  5. Remove from heat and add remaining ingredients. Carefully stir until mixture is smooth and well combined. Pour onto prepared baking sheet and spread into an even layer. Let cool completely, about 1 hour.
  6. When cool, turn out onto a cutting board (you may have to tap the edges on the board to loosen). Then break into bite-sized pieces.

Nutrition

Serving: 1gCalories: 297kcalCarbohydrates: 62gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gSodium: 459mgFiber: 2gSugar: 58g

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