With an abundance of pumpkin seeds (pepitas) left over from the pumpkin soup recipe I made, I wanted to find a quick and easy way to use them up.


As a kid, I always enjoyed a good peanut brittle, so I figured why not make a brittle with pumpkin seeds instead? Here is a really easy, 10-minute recipe you might like. Have your oven mitts (or Ov-Gloves!) handy because you won’t want to splash the hot sugary syrup on yourself as it comes out of the microwave!

Pumpkin seeds (pepitas) and rose water

Pumpkin seed brittle

Ingredients:
1 cup sugar
1/4 cup water
1/2 cup toasted unsalted hulled pumpkin seeds (pepitas)
1/2 tsp. rose water


To toast hulled pumpkin seeds: Place the seeds in a non-stick skillet in a single layer over medium-high heat. Toss or stir for about 3 minutes, or until the seeds begin to turn a light brown and become fragrant.


Directions:
1. Line a cookie sheet with aluminum foil; grease well with vegetable spray or oil.
2. Place sugar and water in a medium sized glass microwave safe bowl. Heat, uncovered, for about 5 1/2 to 6 minutes on HIGH power. Start checking at 5 minutes. The mixture should have a medium amber color. Do NOT burn. If mixture is too pale, sugar tends to crystallize (as mine did 🙁 – but it still tasted great!)
3. Using oven mitts, carefully remove the bowl from the microwave. Working quickly, stir in seeds and rose water.
4. Quickly pour and spread mixture out on to the prepared cookie sheet. Allow mixture to dry, then break into pieces. Make sure there is no foil stuck to the  bottom of the brittle!