Pumpkin Seed Brittle Recipe

• Nonstick cooking spray
• 2 cups sugar
• 8 tablespoons (1 stick) unsalted butter
• 1/3 cup light corn syrup
• 1/2 teaspoon baking soda
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (6 ounces) toasted pumpkin seeds

1. Lightly coat a rimmed baking sheet with nonstick cooking spray; set it aside.
2. Combine the sugar, butter, corn syrup, and 1/2 cup of water in a large saucepan. Stir together so that all of the sugar is wet. Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes. Remove from the heat. Carefully whisk in the baking soda, followed by the the salt; the caramel will rise and bubble. Using a wooden or metal spoon, fold in the pumpkin seeds. Pour the brittle onto the prepared baking sheet, and using the back of a spoon, spread it out into a layer about 1/2 inch thick. Let it cool completely. Break the brittle into bite-size pieces, using a mallet or the back of a heavy knife.
3. The brittle can be stored in an airtight container at room temperature for up to 2 weeks.

nonstick cooking spray, sugar, butter, light corn syrup, baking soda, kosher salt, pumpkin seeds

Taken from www.seriouseats.com/recipes/2009/10/pumpkin-seed-brittle-recipe.html (may not work)