Are you or someone you know allergic to peanuts? This recipe takes the traditional peanut brittle and replaces the peanuts with pumpkin seeds. My kids are allergic to peanuts. So when it comes to some of my favorite treats to make I have to get creative and make them safe for my kids to eat. I normally make this for Christmas but our county fair is next week and I wanted to have some snacks to munch on. I refuse to pay top dollar for snacks at the fair. Especially when I can make the same thing and it tastes so much better.
In order to make pumpkin seed brittle I altered my favorite peanut brittle recipe. I guess you can call it altering. The only thing that is different is I use raw pumpkin seeds instead of the raw peanuts. You can use any seed or nut in this recipe. My son is also allergic to tree nuts so I use seeds in recipes. Normally I use pumpkin or sunflower seeds. Here are the steps to make your brittle.
Pumpkin Seed Brittle
2 cups of sugar
1 cup of Karo
1/2 cup water
1 8oz package of green pumpkin seeds
1/4 teaspoon salt
1 teaspoon butter
1/4 teaspoon baking soda
Combine sugar, Karo, and water. Cook slowly until sugar dissolves. Cook to soft ball stage 236 degrees Fahrenheit. Add pumpkin seeds and salt. Cook to hard crack stage 295 degrees Fahrenheit stirring constantly. Remove from heat. Add butter and baking soda. Stir and pour evenly onto a well greased cookie sheet. Spread out with a spoon, not too thin. When cold break into pieces. Store in an airtight container.