First, we made Dark Chocolate & Sea Salt Pumpkin Seed Bark.
Ingredients
2 cups chopped, high quality dark chocolate
1 cup roasted pumpkin seeds
sea salt for sprinkling
Directions
Melt chocolate over double-broiler, or in a metal pot over a pan of simmering water.
Once chocolate is melted, remove from heat and stir in seeds.
Spread a thin layer of the chocolate mixture onto wax paper. Sprinkle with sea salt.
Allow to completely cool and harden. Break into small pieces and store in an air tight container.
We also made some Pumpkin Seed Brittle.
Ingredients
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup water
1/3 cup light corn syrup
2 tbsp butter
1 cup roasted pumpkin seeds
1/2 tsp baking soda
1 tsp vanilla extract
Directions
Generously grease a large rimmed baking sheet.
Combine granulated sugar, brown sugar, water and corn syrup in a heavy-bottomed saucepan. Cool over medium heat, constantly stirring until the sugar is dissolved. Then, bring to a full boil.
Increase heat to medium-high and continue to boil without stirring for 15 minutes, or until candy thermometer reaches 260 degrees.
Remove pan from heat. Stir in butter and seeds.
Return pan to medium-high heat and continue to cook another 5 minutes, or until temperature reaches 295 degrees. Be careful not to burn candy! Remove from heat and quickly add in baking soda and vanilla.
Immediately poor the mixture onto prepared baking sheet. Spread the mixture into a thin layer. Let stand until completely cool and candy is hard. Break into small pieces. and store in an air-tight container.
Do you eat your pumpkin seed straight or mixed into other tasty treats?
