Pumpkin Seed Brittle



1 cup of sugar

1/2 cup of light corn syrup

1 cup of raw shelled pumpkin seeds

2 Tbsp. unsalted Butter

1 tsp kosher salt

3/4 tsp baking soda

1/4 tsp ground cinnamon

3/4 tsp flaky sea salt

non stick vegetable oil spray

A candy thermometer

Spray a parchment lined baking sheet with the non stick spray, set it aside.

Bring the sugar, corn syrup and 3 Tsp. water to boil in a medium saucepan over medium heat stirring to dissolve the sugar. Put the thermometerin the sauce pan (mine clips on to side of the bowl so it stands straight up) and cook until the thermometer registers 290. It takes about 3-4 minutes.

Stir in the pumpkin seeds, butter, and kosher salt and cook - stirring often, until pale brown in color and thermometer registers 305 - about another 3-4 minutes.

Stir in baking soda and cinnamon (mixture will bubbly alot) then immediately pour caramel onto prepared parchment pan using a heat proof spatula or large metal spoon so you can spread it out quickly and sprinkle with sea salt. Let it cool - I put mine in refrig for 30 minutes. Then take break it up into pieces. Store it in sealed container for up to 2 weeks - if it lasts that long!!

Enjoy and dont crack any teeth:)