Roasted Pumpkin Seed Brittle
 
Ingredients
  • 9 oz. pumpkin seeds (from about two pumpkins)
  • 3 TB olive oil
  • Kosher salt
  • 2 cups sugar
  • ½ cup water
  • 4 oz. unsalted butter
  • ⅓ cup corn syrup
  • ½ tsp baking soda
  • Sea salt
Instructions
  1. Preheat the oven to 300. Rinse the pumpkin seeds and shake dry.
  2. Spray a baking sheet with nonstick cooking spray and spread the pumpkin seeds in an even layer.
  3. Roast the pumpkin seeds in the oven for 30 minutes to dry them out.
  4. Remove the pumpkin seeds and turn the oven temperature up to 325. Drizzle the pumpkin seeds with olive oil and toss to coat. Sprinkle with salt to taste.
  5. Roast the pumpkin seeds until browned and crisp, about 30-40 minutes.
  6. Allow the pumpkin seeds to cool. (May be done ahead up to this point.)
  7. To make the brittle, combine the sugar, water, corn syrup and butter in a large deep saucepan. Bring to a boil over high heat. Spray a rimmed baking sheet with nonstick cooking spray.
  8. Reduce the heat to medium-high and boil the syrup until it reaches the hard crack stage, about 300 degrees, and is brown and smells like caramel. Do not overcook!
  9. Remove from heat and add the baking soda. Stir in the pumpkin seeds and working quickly, spread in an even layer on the prepared baking sheet. Sprinkle with a flaky sea salt like Maldon.
  10. Allow to cool for at least thirty minutes.
  11. Break the brittle into pieces with your hands. Brittle will keep for several weeks in an airtight container.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/11/02/roasted-pumpkin-seed-brittle/