Pumpkin Seed Brittlecandies, snacks ----PAT DWIGANS FWDS07A---- 1 cup sugar 1 1/2 teaspoon butter or margarine 1/2 teaspoon vanilla extract 2 cup hulled pumpkin seeds; toast or=- sunflower see Lightly grease a cookie sheet. In a large saucepan stir sugar over medium low heat 8-10 minutes until melted and dark golden brown; sugar will look crumbly before melting. Take from heat; stir in remaining ingredients. Immediately pour onto prepared cookie sheet with a wide metal spatula and press out mixture to 1/3" thickness. Let cool and harden. Break into bite size pieces. Store in air tight container with wax paper between layers. Store room temperature. Keeps 6 weeks. Meal Master Format by Patti - VDRJ67A. |
