Candied Pepita Brittle

Servings: 10-12

Total time: 1 hour 7 minutes

INGREDIENTS

1 cup granulated sugar
½ cup unsalted butter
¼ cup light corn syrup
¼ teaspoon Diamond Crystal® Baking Salt
1 cup roasted, unsalted pumpkin seeds
¼ teaspoon baking soda
¼ teaspoon pure vanilla extract
Diamond Crystal® Kosher Salt, for garnish
Vanilla ice cream, for serving

 

DIRECTIONS

Line rimmed baking sheet with parchment paper and set aside.
Combine sugar, butter, corn syrup and baking salt in large saucepan over medium heat. Cook, stirring constantly, until mixture boils and sugar is completely dissolved, about 5 minutes. Cook by gently swirling the pan, but not stirring, until the sugar turns a deep caramel color and reaches 365°F, an additional 5-7 minutes.
Remove from heat and stir in pumpkin seeds, baking soda and vanilla. Quickly stir together while caramel bubbles until seeds are evenly coated. Transfer mixture to prepared baking sheet and spread into an even layer. Garnish with kosher salt, as desired.
Allow brittle to cool at room temperature until completely hardened, about 15-20 minutes. Break into bite-sized pieces and serve over ice cream. Enjoy!