November 05, 2017
Snacks, Dairy, Nuts/Seeds,
Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Christmas, Entertaining, Stove Top, Gluten-Free, No Eggs, Vegetarian, Candy, Kosher Dairy more
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"A fun (and easy!) twist on the original peanut brittle! Cook time is a guess, as the original recipe didn't state how long it would take."
Coat a 10x15 inch baking sheet with cooking spray. Set aside.
In a small saucepan over medium heat, melt the butter. Stir in the sugar and honey, and bring it to a boil. Cool without stirring, until a candy thermometer registers 280 degrees.
Immediately stir in the vanilla, cinnamon and pumpkin seeds and continue cooking until thermometer registers 300 degrees.
Pour the mixture into the prepared pan and use a silicone spatula to spread and fill the pan. Let cool completely, about 30 to 40 minutes. Break into pieces. Makes about 1 3/4 pounds of brittle.
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