Don’t you just love when a complete blunder turns into something incredible?! I had this fantastic idea to make a pumpkin pie spiced pumpkin seed brittle. Sounds great, right?
Just a few minutes into making the brittle, I realized that my measurements were all off – there just wasn’t enough thick caramel-like syrup to form into a classic brittle. I muttered a few choice curse words, scraped the contents of the pan out onto a Silpat, and just left it – thinking that I would have to scrap it once it cooled. Except when I tasted it, it was good! Really good! Like I can’t stop eating it, kind of good!
Just for the sake of my original idea, I went back to square one and tried to make an actual brittle. With a little tweaking of the recipe, it worked. I made a gorgeous brittle. But after a sampling, I actually much preferred the taste and texture of the clusters I had accidentally made. Talk about a happy accident!
I’ve been making this all weekend, it’s great to snack on, to take with you on a hike, or even tame that midday sweets craving. With the holidays coming up, it also makes a perfect snack for your guests!
- 1 cup raw green (hulled) pumpkin seeds*
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Line a sheet pan with parchment paper or a Silpat. Then prep all of the spices measuring and combining the cinnamon, nutmeg, ginger, allspice, and cloves in a small bowl.
- Add the pumpkin seeds, sugar, honey, and water to a large heavy-bottomed sauce pan. Place over medium-high heat and stir constantly until the mixture becomes syrupy and a caramel color, about 6-8 minutes.
- Remove from heat and add the butter. Stir until melted and then add the vanilla. While stirring constantly, add the spices, and stir until fully incorporated.
- Transfer the candied pumpkin seeds to the prepared sheet pan and spread out in a thin layer. Allow to cool, break apart into clusters, and enjoy!