11.04.2011

Pumpkin Seed Brittle

As I've mentioned before, fall is my new favorite season. Especially when the weather is cool, but not chilly or cold. When fall is here, I know it's time for one thing: giant corn mazes.

Although I still have yet to go to a corn maze this year, I always make great memories when I go. The first time I remember going was my sophomore year in high school. (5 years ago now...wow...I feel old!). I went with my friend P- and his girlfriend at the time, MBD, and my friend A-. I liked both A- and P-, but since A- was available, he was who I was going for. It was a beautiful night, it was cool, skies were clear, and I was in the company of good friends. And there was caramel apple cider. LOTS of caramel apple cider. 

I watched P- and MBD as they held hands and enjoyed their time on the hay ride. I sat with A- and we chatted and watched the stars. I thanked God for putting me here, in this place, in this moment.




Ever since that first trip to the giant corn maze, going to a corn maze has become somewhat of a fall tradition. We went nearly every year after that, and our usual group became P-, A-, my friend B-, and myself. It was our little clique.

We have since grown apart, although B is still one of my best friends and I talk to A- on occasion. Yet the idea of corn mazes lives on. Unfortunately, the farm we typically go to closed last year because of the drought, so we didn't get to go. I'm hoping it will be back and ready for action this fall (I still have to check).

Through all of this, I come back to one thing: caramel apple cider. I think of fall and corn mazes and I think of caramel apple cider. 

My cafeteria recently had a pumpkin decorating contest and gave out free pumpkins to those who wanted to participate. I signed up, took my pumpkin back to my room, and started carving my pumpkin. Then I realized... I could save the pumpkin seeds! And what do I love about fall? Caramel! Why not combine the two?

Therefore, I leave you with my recipe for Pumpkin Seed Brittle. I hope it brings you all the fall-goodness and deliciousness in the world!


Pumpkin Seed Brittle
Ingredients:
2 c. raw pumpkin seeds
1 T. Earth Balance
1 T. unsweetened almond milk
1/2 c. brown sugar
1/3 c. apple cider
2 t. cornstarch
1 T. + 1 t. water

Directions: 
1. In a small saucepan over medium heat, combine Earth Balance, almond milk, brown sugar, and apple cider.
2. In a small bowl, combine cornstarch and water until it is lump-free. Pour into caramel sauce, stir, and allow to come to a boil for a minute or two, then remove from the heat.
3. In a medium sized heat-proof bowl, combine caramel sauce and pumpkin seeds.
4. Pour pumpkin seeds onto a foil lined baking sheet that has also been sprayed with baking spray. THIS IS IMPORTANT. Grease your foil!!!
5. Bake in a 350 degrees oven for 30 minutes, or until the caramel has started to turn a dark brown and it sticky and thick.
6. Remove from oven and scrape seeds onto another cookie sheet that has also been lined with aluminum foil that has been greased. Flatten it out with a spatula and allow to cool until it hardens.
7. Once cool, cut or break brittle apart into pieces. It tastes like caramel popcorn! Delicious!

What is your favorite way to eat pumpkin seeds?
Much love,

3 comments:

  1. This looks delicious, and I love the pictures! I haven't really used pumpkin seeds for cooking much, other than the traditional roasted pumpkin seeds. I do like to sprinkle them on salad for an added crunch and kick of iron, though. :)

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  2. I made some just plain roasted pumpkin seeds too, with a sprinkle of salt. So good! And thanks, I'm really trying to make my pictures look better! <3

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  3. Yummy! Thanks for sharing :)
    My favorite way to eat pumpkin seeds is in trail mix, a yogurt mess or in other recipes such as bread or muffins.

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