Spicy Pumpkin Seed Brittle
Cayenne pepper gives this a little kick; if you don't like it spicy, leave out the cayenne.
Makes about 2 lbs peanut brittle
2 cups shelled pumpkin seeds (pepitas)
1 1/2 tsp baking soda
1/2 tsp each ground cinnamon and salt
1/4 tsp cayenne pepper
2 cups sugar
1 cup brown sugar corn syrup, golden cane syrup or light corn syrup
1/2 cup water
1 stick unsalted butter, cut up
1 tbsp vanilla extract
You will need a candy thermometer
Heat oven to 350 degrees. Scatter pumpin seeds in an even layer on a rimmed baking sheet; place in the oven for 8-10 minutes, tossing once or twice, until lightly toasted and fragrant.
Line a large baking sheet with 2 cups of nonstick foil. In a small cup, whisk baking soda, cinnamon, salt and cayenne, if using and set aside.
In a large saucepan, mix sugar, syrup and water. Cover and bring mixture to a boil over high
heat. Add butter; stir until melted.
Attach a candy thermometer to the side of the pan with the tip in the sugar mixtures. Over medium heat, cook, without stirring, 20 minutes or until thermometer registers 305 degrees. Stir in the seeds and vanilla.
Remove from heat. Sprinkle the baking soda mixture over top; stir vigorously witha heat resistant rubber spatula for 15 seconds, being careful not to splatter. Immediately pour onto a prepared baking sheet; spread with a metal offset spatula as thinly as possible. Let cool. Break into pieces.
Store brittle in airtight containers with wax paper between layers in a cool, dry place for up to 4 weeks.