Pumpkin Seed Brittle
4 servings
3 tablespoons butter
1 tablespoon pumpkin seed oil
1/2 cup light brown sugar packed
1/4 cup honey
1 cup pumpkin seeds, dried and toasted

Butter and 11" x 17" baking sheet, set in oven turned to 350°. Melt butter and stir in honey, sugar and pumpkin seed oil. Cook till candy thermometer reads 280° and add pumpkin seeds. Cook till the mixture is 300°. Pour out on a hot baking sheet, brittle will not cover entire pan. Let cool completely then break into pieces.

Note about pumpkin seeds. It would be the best if you could find some of the raw, naked seeded pumpkins that we use to make the oil. Sometimes they are available in natural grocers, sold under the name "Styrian" or "Naked Seeded" pumpkin seeds. The smaller Mexican pepitas will work too but sometimes they can be very salty, maybe rub off some of the salt. You can also use just regular pumpkin seeds left from Halloween. When toasted, the white shells are crunchy and the fiber is good for you.

Note about using pumpkin seed oil with the butter. It will give some darker flavors that we think are delicious. If you'd like a lighter taste, just use 4 tablespoons, or 1/2 cup of butter instead.