Cinnamon Pumpkin Seed Brittle

This Cinnamon Pumpkin Seed Brittle takes classic peanut brittle and swaps out the peanuts for pumpkin seeds and adds a touch of cinnamon.

Prep Time 5

Cook Time 12

Total Time 17

Servings pieces (1 batch)

Lightly butter a 10x15 inch baking sheet. In a small bowl, stir baking soda in vanilla to dissolve and set aside. In another bowl, stir together pumpkin seeds, salt and cinnamon. Set aside.
1 teaspoon baking soda, 1 tablespoon vanilla extract, 1 ½ cups toasted hulled pumpkin seeds, ½ teaspoon salt, 1 ½ teaspoons cinnamon
In a 4 to 5 quart saucepan over medium heat, use a wooden spoon to stir together sugar, corn syrup and 1/4 cup butter until butter is melted and sugar is dissolved. Increase heat slightly and boil sugar mixture, stirring occasionally, until it turns a deep amber and measures 293-295 (hard crack stage) on a candy thermometer. Approximately 8-12 minutes.
2 ½ cups sugar, ⅓ cup light corn syrup, ¼ cup butter
Remove sugar mixture from heat and carefully stir in vanilla/soda mixture and pumpkin seed mixture (candy will bubble up). Immediately pour into prepared pan. Evenly spread the mixture to fill the pan.
Let brittle cool at room temperature for 30 to 40 minutes. Gently twist the pan to release brittle then chop or break it into chunks. Store in an airtight container at room temperature for up to 2 weeks.