Pumpkin-Seed Brittle

Name: Pumpkin-Seed Brittle
Total time: 15 min
Yield: About 1 pound
Ingredients: Vegetable oil for foil (if needed); 1 cup sugar; 1/4 teaspoon cream of tartar; 3/4 cup unsalted green pumpkin seeds

By Nigella Lawson

Total Time: 15 minutes plus cooling
Rating: 4(15)
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Featured in: AT MY TABLE; A Signpost of Greece, A Cloak of Italy

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Ingredients

Yield:About 1 pound

Vegetable oil for foil (if needed)
1cup sugar
¼teaspoon cream of tartar
¾cup unsalted green pumpkin seeds

Ingredient Substitution Guide

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Preparation

Step 1
Set aside a large nonstick baking mat or a sheet of oiled aluminum foil. In a small saucepan, combine sugar, cream of tartar, and ½ cup water. Place over low heat, and stir until sugar dissolves. Increase heat to medium-high to bring mixture to a boil. Allow to boil without stirring until syrup turns golden amber, about 10 minutes. (Do not leave unattended as syrup caramelizes suddenly and burns easily.)
Step 2
Remove from heat, and quickly add pumpkin seeds. Tilt pan to coat seeds evenly. Immediately pour onto baking mat or foil, trying to spread mixture in a thin layer. Use a spatula to spread mixture evenly before it begins to set and harden.
Step 3
Allow to cool and harden completely before breaking into pieces. Store in an airtight container.