Pumpkin Seed Brittle

I haven't tested this recipe yet. It is from Martha Steward, October 2006

1/4C Unsalted butter - plus more for baking sheet
1/2C Light Brown Sugar - Packed
1/4C Honey
1C Fresh pumpkin seeds, rinsed well, dried and toasted.

1. Preheat Oven to 350F. Butter and 11x17" rimmed baking dish and set aside.
2. Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280F, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300F, about 2 minutes. Pour onto prepared baking sheet. Let cook completely. Break into pieces.

Spiced Pumpkin Seeds

2T Melted Butter
3C Cleaned pumpkin Seeds
1t Ground cinnamon
1/2t Ground cloves
1/2t Ground Nutmeg
1T Granulated Sugar

Preheat oven to 375F. Line a baking sheet with parchment paper or foil.
Mix pumpkin seeds and butter together until coated, set aside.
Mix remaining ingredients in a bowl.
Add pumpkin seeds to spice mix toss to coat. Lay pumpkin seeds on baking pan in an even layer. Bake for 15 to 20 minutes. Stir several times during cooking, and watch closely to make sure they don't burn. When crunchy they are done.

Baked Pumpkin Seeds

2C Cleaned pumpkin seeds
4T butter, melted
Kosher salt to taste

Preheat oven to 275F. Soak seeds in melted butter for 5 minutes. Pour onto a cookie sheet that has been lined with aluminum foil. Spread seeds out so they are not touching. Sprinkle with Kosher salt and bake for about 5 minutes.

Seasoned Pumpkin Seeds

3/4C Clean pumpkin seeds
1T butter melted
1/2t Worcestershire sauce
1/4t Garlic salt
1/4t seasoned salt

Put all ingredients in a medium size bowl and mix well. Pour onto a baking sheet lined with parchment paper and bake at 300F for about 25 minutes, or until lightly toasted. Stir occasionally.

Toasted Pumpkin Seeds

2C pumpkin seeds (not cleaned)
2T melted butter
1 1/4t salt

Remove seeds from the pumpkin but DON'T wash. Wipe fibers from seeds. Spread in a shallow pan and bake in a 250F oven until crisp, stirring occasionally.

Toasted Pumpkin Seeds, Mexican Style

1C clean pumpkin seeds
2T melted butter
salt to taste
1/2 t chili powder
1/4 t ground cumin
cayenne pepper to taste

Toss seeds with melted butter and spread them on a cookie sheet. Sprinkle with salt, and remaining ingredients. Bake at 300F until the seeds are golden brown and crisp. Cool completely.

Sweet and Spicy Pumpkin Seeds

1C cleaned pumpkin seeds
5T granulated sugar
1/4 t Kosher salt (if you only have reg. salt then use 1/8t)
1/4 t ground cumin
1/4 t ground cinnamon
1/4 t ground ginger
pinch cayenne pepper
1 1/2 T peanut oil

Preheat oven to 250F. Line a baking sheet with parchment paper. Spread seeds in an even layer and bake until dry, stirring occationally. About an hour. Let cool.

In medium bowl combine 3T of the sugar, salt, cumin, cinnamon, ginger and cayenne, set aside.

Heat oil in a large nonstick skillet over high heat. Add pumpkin seeds and the 2T sugar. Cook until the sugar melts and the pumpkin seeds begin to carmamelie, about 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.