Honeycomb Brittle with Roasted Pumpkin Seeds and Sea Salt Peanuts

Note: Please read through the entire instruction section before you start. And please make sure that your candy thermometer is accurate!

On a heavily greased 12 x 17 inch cookie sheet, scatter your choice of nuts and seeds.

In a large saucepan, stir together brown sugar, syrup, vanilla and salt and combine well. Place your candy thermometer in the pan as per manufacturer’s instructions.

Cook the mixture over medium high heat to 300ºF without stirring it. As soon (and I mean AS SOON) as it reaches 300ºF, remove pan from heat and whisk in the baking soda. Oh lawzy, I hope your thermometer is correct.

It’s going to foam up, so don’t freak out and start flinging words in my general direction that would make a sailor blush.

Immediately pour the mixture over the nuts on the greased cookie sheet. (It’s not going to reach the edges, but will basically make a big oval-ish glob).

Let brittle cool and then break it into pieces.