Pumpkin Seed Brittle

• 2 servings
• 30 minutes to prepare

Instructions

Method:

1. Soak the seeds from the inside of the pumpkin in water to remove the pulp.
2. Dry the seeds well and place on a roasting tray, drizzle with olive oil and season with salt. Bake in the oven for 20 minutes at 180°c/160°c Fan/356°F/Gas Mark 3.
3. In a dry frying pan, warm the caster sugar until it starts to melt. Swirl the pan until the sugar has dissolved and become amber in colour. Do not stir the caramel as this can crystallise the sugar. Some kind of warning needed, as the caramel will be red hot
4. Flatten the seeds on a tray to form an even layer, then pour a thin layer of caramel over the seeds and allow to cool. Once cold, break into chunks.

Chef’s Tip:

Blend the caramel and seeds into a powder for the perfect addition to swirl into Greek yoghurt with some seasonal fruit.