Peppery Pepita Brittle

• 1/4 cup butter
• 1 cup unsalted pumpkinseed kernels
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 2/3 cup sugar
• 1/3 cup light-colored corn syrup
• 1/4 cup water
• 3/4 teaspoon baking soda

1. Melt butter in a small saucepan over medium heat. Add pumpkinseed kernels and next 4 ingredients (through red pepper); cook 3 minutes, stirring frequently. Set aside.
2. Combine sugar, corn syrup, and 1/4 cup water in a medium, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook until a candy thermometer registers 335u0b0. Remove pan from heat; add pumpkinseed mixture and baking soda. Working quickly, spread mixture in a thin, even layer on a baking sheet lined with parchment paper; let stand until set. Break into pieces.

butter, unsalted pumpkinseed kernels, kosher salt, freshly ground black pepper, ground cumin, ground red pepper, sugar, lightcolored corn syrup, water, baking soda

Taken from www.myrecipes.com/recipe/peppery-pepita-brittle (may not work)