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Pumpkin Seed Brittle Recipe

Pumpkin Seed Brittle: Generously butter a large baking sheet. Set aside.

In a large skillet, over medium heat, toast the raw pumpkin seeds until lightly brown. Remove from heat and set aside.

Have ready the baking soda, vanilla extract, and butter.

In a medium sized saucepan over medium high heat, bring the water, corn syrup, and sugar to a boil, stirring constantly with a wooden spoon. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, without stirring, cook until the candy thermometer reaches just above soft crack stage (285 degrees F) (140 degrees C). Then stir in the toasted pumpkin seeds and continue cooking the sugar syrup, stirring often to prevent the pumpkin seeds from sticking to the bottom of the saucepan, until the the candy thermometer reaches hard crack stage (300 degrees F) (149 degrees C).

Remove from heat and stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until the foaming almost stops. Immediately pour the brittle, as thinly as possible (but do not spread), onto the buttered baking sheet. If you want a thin brittle, then while the brittle is still very hot, use gloved hands to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks.

Makes about 1 1/2 pounds.

Pumpkin Seed Brittle

1 1/2 cups (225 grams) raw pumpkin seeds

1/2 cup (120 ml) water

1/2 cup (120 ml) light corn syrup

1 cup (200 grams) white granulated sugar

1/2 teaspoon baking soda

1 tablespoon pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature