Pumpkin Seed Brittle

Prep time: 5 minutes

Cook time: 20-25 minutes

Ingredients

1 ½ cup sugar

¾ cup water

½ cup light corn syrup

1 ½ cups roasted and salted pumpkin seeds

2 Tbsp unsalted butter

½ tsp vanilla

½ tsp baking soda

¼ tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

candy thermometer

Instructions

Butter one large cookie sheet

In a heavy sauce pan, combine sugar, water, and corn syrup. Insert candy thermometer in pan. Bring mixture to a boil, stirring constantly with a wooden spoon, until thermometer reads 235 degrees (“soft ball” stage).

Add pumpkin seeds to pan. Continue to boil mixture, stirring constantly, until it reaches 300 degrees (“hard crack” stage). Remove from heat and quickly stir in remaining ingredients (butter, vanilla, baking soda, and spices). Pour mixture onto cookie sheet and spread into a thin layer.

Let brittle cool completely.

Break brittle into desired-size pieces. Can be stored in an airtight container – layers separated with parchment or wax paper.