Pumpkin Seed Brittle Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
PAT DWIGANS - FWDS07A
1 cup: Sugar,
1 1/2 tsp: Butter or margarine,
1/2 tsp: Vanilla extract,
2 cup: Hulled pumpkin seeds, toast OR=- sunflower seeds, toasted
Directions:
Lightly grease a cookie sheet. In a large saucepan stir sugar over
medium low heat 8-10 minutes until melted and dark golden brown;
sugar will look crumbly before melting. Take from heat; stir in
remaining ingredients. Immediately pour onto prepared cookie sheet
with a wide metal spatula and press out mixture to 1/3" thickness.
Let cool and harden. Break into bite size pieces. Store in air tight
container with wax paper between layers. Store room temperature.
Keeps 6 weeks.
Meal Master Format by Patti - VDRJ67A.
Source from luhu.jp
medium low heat 8-10 minutes until melted and dark golden brown;
sugar will look crumbly before melting. Take from heat; stir in
remaining ingredients. Immediately pour onto prepared cookie sheet
with a wide metal spatula and press out mixture to 1/3" thickness.
Let cool and harden. Break into bite size pieces. Store in air tight
container with wax paper between layers. Store room temperature.
Keeps 6 weeks.
Meal Master Format by Patti - VDRJ67A.
Source from luhu.jp