Pumpkin Seed Brittle

By lisagoodwin1

Ingredients

• Nonstick vegetable oil spray
• sugar
• light corn syrup
• raw shelled pumpkin seeds (pepitas)
• unsalted butter
• kosher salt
• baking soda
• ground cinnamon
• flaky sea salt

Details

Servings 16
Adapted from bonappetit.com

Preparation

Step 1

A candy thermometer

Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3–4 minutes.

Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 3–4 minutes.

Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.

DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.