Pumpkin Seed Brittle
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Candies, Snacks | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 1/2 | t | Butter or margarine |
| 1/2 | t | Vanilla extract |
| 2 | c | Hulled pumpkin seeds, toast |
| OR=- sunflower seeds | ||
| toasted |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 1996 08:10:07 -0500 From: Martha Sheppard <MARTHAHS@postoffice.worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2055
Calories From Fat: 124
Total Fat: 13.9g
Cholesterol: <1mg
Sodium: 2811.6mg
Potassium: 546.3mg
Carbohydrates: 438.1g
Fiber: 11.9g
Sugar: 213.7g
Protein: 49.9g