Birch Brittle

By Suzanne Crocker


¾ cup birch syrup (or sugar beet syrup)
½ cup butter
¾  cup roasted pumpkin seeds


  1. Add birch syrup and butter to a medium sized heavy saucepan.  Do not stir.
  2. Gently boil over medium heat WITHOUT STIRRING until the hard crack stage (300°F) via candy thermometer.  This takes approximately 20 minutes.
  3. As soon as the mixture reaches 300°F, remove from heat and stir in roasted pumpkin seeds.
  4. Immediately, spread on an ungreased cookie sheet (no parchment paper).
  5. Let cool.
  6. Once cooled, remove with metal spatula and break into bite sized pieces.
Store in a cool place (refrigerate or freeze) until ready to eat.