Pumpkin Seed Brittle

I used salted hulled roasted pumpkin seeds, or pepitas, in this brittle. Raw pumpkin seeds could be used as well, or use your unhulled roasted seeds left over from your Halloween pumpkin.

Ingredients

• 1 1/2 to 2 cups pepitas, or pumpkin seeds*
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup water
• 3/4 cup corn syrup, white/light
• 1 1/2 cups granulated sugar
• 2 tablespoons unsalted butter, room temperature
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• Prep Time: 15 minutes
• Cook Time: 10 minutes

• Total Time: 25 minutes
• Yield: Makes About 1 1/2 Pounds

Preparation

Butter a rimmed baking sheet generously, or lay out a large silicone baking mat.
Measure the pumpkin seeds into a small bowl; set aside. Combine the vanilla and baking soda in a small cup or dish; set aside.
 Combine the water, syrup, sugar, and salt in a deep medium saucepan. Attach the candy thermometer so it is in the mixture,  but take care that it doesn't touch the bottom of the pan. Cook  the sugar mixture over medium heat, stirring frequently, until the sugar is dissolved and the mixture reaches 285° F to 290° F.

Add the pumpkin seeds (the temperature will go down temporarily) and continue cooking, stirring constantly, until the mixture reaches 300° F.

Immediately remove from the heat and stir in the baking soda and vanilla mixture, along with the butter. Pour out onto the buttered baking sheet or silicone baking mat. Stretch or spread gently with a silicone spatula if necessary. The candy will set and harden in about 10 to 20 minutes.
Break up the brittle into smaller pieces. Store at room temperature in an airtight container, separated by pieces of parchment or wax paper. The brittle will keep for  about 2 to 4 weeks.
Makes about 1 1/2 pounds of candy.
*Use roasted or raw hulled pumpkin seeds in this recipe, or use roasted unhulled pumpkin seeds.
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