Sweet, salty, and crunchy, this pumpkin seed brittle makes an excellent garnish or a delicious snack. RECIPE:
In a medium, heavy-bottomed Dutch oven, add enough oil to come 3 inches up the sides of the pot. Heat until the oil registers 365°F on a deep-fry thermometer. Line a large baking sheet with parchment paper or a nonstick silicone mat and set by the stove.
In a separate medium-sized pot, add the pumpkin seeds, sugar, and ½ cup cold water; bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Cook until the liquid reduces to a slightly thick, colorless syrup, 8–10 minutes, then turn off the heat. Using a spider strainer or slotted spoon, remove the seeds from the syrup and carefully transfer them to the pot of oil.
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