Pumpkin Seed Brittle

Toast the pepitas over medium to medium high heat in a large dry skillet. Cook until they crackle and snap, turn golden brown, and become fragrant. It should take 5-10 minutes.

While hot, toss the seeds with 1 teaspoon of the salt and the cinnamon.

Line a large cookie sheet (about 12″ by 16″) with greased parchment paper or a silicon mat. Set aside.

Combine the sugar, butter, corn syrup, and 1/2 cup plus 2 Tablespoons water in a large pot.

Cook on medium to medium high heat, stirring often. When it starts to get amber in color check your thermometer, you want it to reach 300 degrees, the hard crack stage. It should take about 20 to 25 minutes to reach that temperature.

Working quickly, remove from heat and add in baking soda and remaining teaspoon of salt, then the toasted pepitas. Stir together with a wooden spoon or silicon spatula and spread out on prepared cookie sheet.

Let cool completely.

To break into pieces, either lift up a corner and it should snap off (continue to use hands to break pieces up).

Store in an airtight container at room temperature up to 2 weeks or so. (If it isn’t going to be eaten quickly I seperate layers with wax paper so it won’t stick together.