COLUMBIA-Pumpkin carving is a fall tradition, but what do you do with the pumpkin after you carve it?
Chef Joel Reynolds from the McCutchin House at University of South Carolina has a tasty pumpkin seed brittle recipe using your leftovers.
The entire recipe takes about 15 minutes total.
Pumpkin Seed Brittle
Yield: 20 pieces
2 cups Sugar
1 stick Butter
1/3 cup Light Corn Syrup
1/3 cup Water
1 Tbs Baking Soda
1 ½ Tbs Salt
1 cup Pumpkin Seeds
Method of Preparation:
1. Add sugar, butter, light corn syrup, and water in saucepan making sure all the sugar gets wet. Make sure not to have the sugar come up on the sides in the beginning, the sugar will start to crystallize and burn the side of the pot.
2. Bring mixture to a boil, then cook on medium-high heat until water evaporates and the sugar and butter start to turn golden brown, about 15 minutes.
3. Whisk in the baking soda, mixture will puff up and turn a little lighter in color, then add the salt. Stir a few times to mix, then add the pumpkin seeds, mixing constantly so evenly distributed.
4. At this point pour out onto parchment lined sheet pan, and flatten with spatula.
5. Keep in mind that the size of your nut pieces will gauge how thin you can spread mixture out.
6. Allow to cool, break into small pieces and store in an airtight container.