INGREDIENTS

INSTRUCTIONS

FOR TOASTED PUMPKIN SEEDS
In a heavy skillet combine the sugar and the water, cook the mixture over
moderately low heat, stirring and washing down the sugar crystals with a
brush dipped in cold water until the sugar is dissolved, and simmer it,
undisturbed, tilting and rotating the skillet, until it is a deep caramel
color. Stir in the pumpkin seeds, stirring until they are coated well, and
turn the mixture out onto a buttered sheet of foil, spreading it evenly.
Let the brittle cool completely and break it into pieces.
To toast pumpkin seeds:
In a bowl toss the seeds with the oil and salt to taste and on an ungreased
baking sheet bake them in the middle of a preheated 250F. oven, stirring
occasionally, for 1 hour to 1 1/4 hours, or until they are golden and
crisp. (Alternatively the prepared seeds may be spread in a microwave-safe
glass baking dish, microwaved at high power (100%), stirring after every
minute, for 4 minutes, and microwaved at medium power (50%), stirring after
every 2 minutes, for 6 to 8 minutes, or until they are crisp.) Makes 1/2
cups.
Makes about 1 1/2 cups.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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