This week’s Baked Sunday Mornings challenge is for Toasted Pumpkin Seed Brittle. With all the pumpkin recipes flying around this month, it was interesting to find one that uses the seeds instead of the pulp. I used to make peanut brittle for my brother, but haven’t made it in ages. This recipe is really straight forward and easy to make.
Although I make roasted pumpkin seeds almost every year, I found roasted and salted Pepitas at Trader Joe’s, so skipped that step in the recipe.
If you’re looking for something unique to bring for a host(ess) gift, this is it! I have to say, I liked this brittle far better than I expected to. It’s sweet, salty, crunchy, and kissed with cinnamon.
Trinity Church Tower, Newport, Rhode Island |
Candy says
Hi Susan! I liked this far more than I thought I was going to as well. I love your candy dish!
Have Apron....Will Bake says
Beautiful brittle. Love your display dish. Coral, shells and brittle match beautifully. :o)
busylizzybakes says
I noticed your Portmeirion cannisters, those are some of my favorite dishes, very pretty! Your brittle looks like it came out perfectly.
baked on says
This would make a great gift! Hmm… May be revisiting it during the holidays since it was easy and delish. 🙂
neufangleddesserts says
“Kissed with cinnamon”! Love that description, Susan! Beautiful job!
margot says
You pumpkin brittle looks fantastic! I think buying the salted pumpkin seeds was a good idea; I felt they were a little greasy from the way we were instructed to cook them.
erinstar41 says
Looks great Susan! I too love that coral dish, so cute!
Cher Rockwell says
The seeds are the best part, in my opinion 🙂
Pam says
What a unique brittle recipe, a must try! I’m new here and really like your blog. It will be great to follow you for new recipes. I’ll be looking around now.
Littlebakerbunny says
After trying both roasting my own raw seeds and buying the seeds already roasted and salted, I think the buying them already roasted is the way to go! Your brittle looks great!
Sheri says
Beautiful! I loved this. Even more because it was pepitas instead of actual pumpkin. Which I really hate. Gonna be a challenging chapter for me!
trustyourcape says
Susan, beautiful pictures! I loved the seeds, too. I roasted mine in the oven, which seemed much easier and less greasy than roasting them on the stove.
Katerina says
Perfect way to use the seeds Susan! I could easily munch these while watching the TV.
Mary Hirsch says
I like the look of this brittle, Susan. Do you like it as well as Peanut Brittle? It’s a favorite of mine and Melissa makes me a batch for every special occasion. It’s the one food treat that I do not have to share. I just received my birthday batch and it’s almost gone. I think I will forward this recipe, send her the Pepitas from my Trader Joe’s, and have her try it. Thanks. And, I like your candy bowl also. You have the prettiest dishes. An eclectic grouping, that’s for sure.
Deepti says
Hi Susan, It had been a while visiting your blog and missed your recipes. I am back to blogging world and will stay in touch with you. Lovely pictures as usual and nice recipe for the right season!
thyme Sarah says
Pumpkin Seed Brittle! Why not! I think it sounds delicious. Susan, thanks for sharing your amazing journey through Italy when you were little. I know your experiences must have been hugely impactful because these were some of the ages my daughter lived in Japan. She is still reminisces about so many experiences. What an opportunity you had.
The Café Sucré Farine says
This looks wonderful Susan. Don’t you love Trader Joe’s and the shortcuts they offer? I love peanut brittle so I’m sure I would like this!
Paula @ Vintage Kitchen says
Pumpkin seeds are such a great little thing to eat! And in a brittle with cinnamon, amazing!