Pumpkin Seed Brittle

Ingredients

• 0.8 teaspoon baking soda 
• 0.5 cup plus light
• 0.1 teaspoon ground cinnamon 
• 1 teaspoon kosher salt 
• 1 cup pumpkin seeds raw shelled (pepitas)
• 0.3 teaspoon flaky sea salt 
• 1 cup sugar 
• 2 tablespoons butter unsalted

Equipment

• sauce pan
• baking paper
• kitchen thermometer

Directions

1. Spray a parchment-lined bakingsheet with nonstick spray; setaside. Bring sugar, corn syrup,and 3 tablespoons water to a boil ina medium saucepan over mediumheat, stirring to dissolvesugar. Fit saucepan withthermometer and cook untilthermometer registers 290°F,3–4 minutes.
2. Stir in pumpkin seeds, butter,and kosher salt and cook,stirring often, until pale brownand thermometer registers305°F, 3–4 minutes.
3. Stir in baking soda andcinnamon (mixture will bubblevigorously), then immediatelypour caramel onto preparedsheet. Using a heatproofspatula, quickly spread out andsprinkle with sea salt; let cool.Break brittle into pieces.
4. DO AHEAD: Brittle canbe made 1 week ahead. Storeairtight, layered betweensheets of parchment paper,at room temperature.