| Recipe: |
From "Midnight Snacks" with some adaptations.
4 T. butter
1/2 c. packed brown sugar
2 T. light corn syrup
1/4 t. cayenne*
1/4 t. chili powder* or Korean chilis
heaping 1/2 t. smoked paprika
3 c. hulled, roasted pumpkin seeds (mine were salted)
Lay out a jelly roll pan.
Combine first 5 ingredients in a heavy saucepan. Heat over medium heat until butter melts and everything is stirred together. Add pumpkin seeds and raise heat to medium-high, stirring constantly for about 5 minutes. The seeds and sugar syrup will darken slightly, and the mixture will begin to thicken (I didn't notice this). Dump mixture onto jelly-roll pan and smooth as thin as you can with the back of a spoon. Cool and break up brittle. Store in airtight container.
*The original recipe had 1/2 t. cayenne and no chili powder or paprika. |
