Serves 18 to 20 Prep Time: 5 minutes | Total Time: 25 minutes
Ingredients Non-stick cooking spray 1 cup sugar ¼ cup water ¼ cup light corn syrup 1 cup raw shelled pumpkin seeds (pepitas) 2 tablespoons salted butter 1 teaspoon kosher salt 1 teaspoon pure vanilla extract ¾ teaspoon baking soda ½ teaspoon pumpkin pie spice 1 teaspoon coarse sea salt, for garnish
Spray a parchment-lined sheet tray with non-stick cooking spray; set aside.
In a medium saucepan, stir in sugar, water, and light corn syrup. Bring mixture to a boil over medium-high heat, until edges begin to turn amber in color and candy thermometer reaches 290 degrees Fahrenheit, about 4 to 5 minutes. Swirl the sugar mixture.
Reduce heat to medium and quickly stir in pumpkin seeds, butter, salt, and vanilla. Allow temperature to reach 300 degrees. Stir in baking soda, and pumpkin pie spice (mixture will bubble vigorously) then shut off heat.
Quickly pour hot mixture onto prepared sheet tray, and spread into an even layer using a heatproof rubber spatula. Sprinkle with sea salt. Cool completely then break brittle into pieces.
If using fresh pumpkin seeds, be sure to rinse well, dry, and toast in oven or dry skillet before using.
Substitute corn syrup for honey or agave.
Brittle can be made one week in advance
You could use a variation of seeds, nuts, and spices