cinnamon pumpkin seed brittle
 
 
Ingredients
  • ¼ cup butter, cut into chunks, plus more for pan
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1½ teaspoons cinnamon
  • ½ teaspoon salt
  • 2½ cups sugar
  • ⅓ cup light corn syrup
  • 1½ cups toasted hulled pumpkin seeds
Instructions
  1. Lightly butter a 10- by 15-in. baking pan.
  2. In a small bowl, stir baking soda in vanilla to dissolve; set aside. In another bowl, stir together cinnamon and salt (to help the cinnamon distribute evenly when it's stirred into the sugar mixture).
  3. In a 4- to 5-qt. saucepan over medium-low heat, use a heatproof spatula or wooden spoon to stir together sugar, ½ cup water, corn syrup, and ¼ cup butter until butter is melted and sugar is completely dissolved.
  4. Increase heat to medium and boil sugar mixture, stirring occasionally and watching closely, until it turns a deep amber and measures 335° to 340° on a candy thermometer, 8 to 12 minutes.
  5. Remove sugar mixture from heat and carefully stir in vanilla and cinnamon mixtures (they will bubble up). Immediately stir in pumpkin seeds and pour into prepared pan, using spatula or wooden spoon to evenly spread and fill pan. Let brittle cool at room temperature for 30 to 40 minutes.
  6. Gently twist pan to release brittle (if necessary, run a heatproof spatula underneath brittle to help release it), then chop or break it into chunks. Store in an airtight container at room temperature for up to 2 weeks.
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/10/23/cinnamon-pumpkin-seed-brittle/