Pumpkin Seed Brittle

Ingredients

• ⅓ cup unsalted butter
• 1 cup granulated sugar
• ½ cup light corn syrup
• ¼ cup maple syrup
• 1 ½ cups roasted unsalted pepitas
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 teaspoons vanilla extract
• ¾ teaspoon baking soda
• Flaky sea salt, (for topping)

Steps

1. 1

   Line a large baking sheet with parchment paper and set aside.

2. 2

   Melt the butter in a medium saucepan over medium-low heat. Add the granulated sugar, corn syrup, and maple syrup. Stir continuously until fully combined.

3. 3

   Increase the heat to medium and bring to a gentle simmer. Stirring continuously, bring the mixture to 250℉, about 7-10 minutes.

4. 4

   Stir in the pepitas, cinnamon, nutmeg, and cloves. Continue stirring until it reaches 275℉, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract and baking soda.

5. 5

   Carefully pour the brittle mixture onto the lined baking sheet and quickly spread the brittle into an even layer. Top with flaky sea salt if desired.

6. 6

   Allow the brittle to cool completely at room temperature for 3 hours, or in the refrigerator for 2 hours. Break apart into pieces and serve.