Toasted Pumpkin Seed Brittle

• 2 cups Sugar
• 1 stick Unsalted Butter
• 1/2 cups Water
• 1/3 cups Light Corn Syrup
• 1-1/2 Tablespoon Kosher Salt
• 1/2 teaspoons Baking Soda
• 1-1/2 cup Toasted, Salted Pumpkin Seeds

1. Spray a large rimmed baking sheet and a metal spatula with nonstick cooking spray. Combine the sugar, butter, water, and corn syrup in a large saucepan over high heat. Bring to a boil and cook for 10 to 12 minutes, until the mixture registers 310u0b0F on a candy thermometer. Remove from the heat and whisk in the salt and baking soda. Stir in the pumpkin seeds.
2. Working quickly, pour the brittle onto the prepared baking sheet and, using the coated spatula, spread out into an even 1/2-inch thick layer. Let cool completely at room temperature before breaking into pieces.

sugar, butter, water, syrup, kosher salt, baking soda, pumpkin seeds

Taken from tastykitchen.com/recipes/desserts/toasted-pumpkin-seed-brittle/ (may not work)