Pumpkin Seed Brittle

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Pre-Notes

Making brittle can be very dangerous. The temperature of the syrup reaches 300°F. I have burned myself making this many times, please be careful!

If possible, pick a dry day to make the brittle, too much humidity can make the brittle turn out sticky.

Ingredients

1. 1 c light corn syrup
2. 2 c sugar
3. 1/2 c water
4. 2 c raw, green, hulled pumpkin seeds
5. 1 1/2 t salt
6. 1/8 t cinnamon
7. 1 t vanilla extract
8. 3/4 t baking soda
9. 1 1/2 T unsalted butter

Instructions

1. Spray a clean marble pastry board (ideal, as the marble allows the candy to cool slowly enough to allow it to be stretched before hardening.) or a large baking sheet with nonstick cooking spray, set aside.
2. In a heavy bottomed, 2 1/2 to 3 qt saucepan (not aluminum), place corn syrup and water and cook over medium-high heat.
3. After it warms up, but before it begins to boil, add sugar.
4. Bring to a full boil, stirring occasionally with a wooden spoon.
5. Insert a candy thermometer, when the temperature reaches 250°F, add the pumpkin seeds, cinnamon, and salt and stir.
6. Bring the mixture back to a full boil.
7. In this phase, the correct amount of stirring is critical. Constant stirring can prevent the browning that is required both for flavor and appearance. Under stirring will cause pumpkin seeds on the bottom of the pan to burn, and may cause the syrup to burn at the sides of the pan. It takes practice, properly cooked, the candy will develop a rich golden brown color.
8. When the temperature reaches 300°F remove the pan from the heat immediately. You may remove at 290°F if the desired level of browness has been reached, do not exceed 300°F or the britle may become spongy.
9. Immediately add the butter and vanilla. Stir carefully, mixture will be very hot.
10. Sprinkle the baking soda over the surface of the mixture and stir. The mixture will begin to foam up and double in volume.
11. Carefully, but immediately, pour the mixture onto the prepared marble pastry board or the prepared large baking sheet.
12. Wearing gloves, covered with plastic bags, coated with nonstick spray, pick up the brittle by the edges, gently as to not melt the plastic bags, flip the brittle over, stretching the brittle.
13. Once stretched, leave the candy to cool, a few hours.
14. After cooling, the pumpkin brittle can be broken by hand.
15. Store the pumpkin brittle in an airtight container. Do not store in plastic bags, the sharp edges of the brittle can poke through the bags.

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