Caramelized Pumpkin Seeds

Lightly caramelize the sugar with water and salt, add pumpkin seeds and mix well. Spread thinly on an oiled baking paper and let cool.

Preparation Tip:

Brittle should be stored dry, preferably frozen. You can also make pumpkin brittle. For this purpose, use silicone mats with a diameter of 5 cm and increase the amount of sugar to 400 g. In addition, add 100 g of cream to the caramel and cook well. Only then add the seeds and portion the mass by the spoonful into molds. You could also coat the bottom of the taler - as with Florentines - with milk chocolate.

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