Pumpkin Seed Brittle

Andrew Purcel

• Cooking Spray
• 
  
• 
  
• 2 cup(s) Sugar
• 1/2 teaspoon(s) Ground Cinnamon
• 1/2 teaspoon(s) Salt
• 1 1/2 cup(s) (about 7 ounces) Pepitas (Raw Shelled Pumpkin Seeds)

Directions

1. Line a 9- by 13-inch rimmed baking sheet with parchment, coat with cooking spray, and set atop a wire rack.
2. In a medium saucepan fitted with a candy thermometer, bring sugar, cinnamon, salt, and 1 cup water to a boil, stirring just until sugar is dissolved. Continue cooking until temperature reaches 238 degrees F, about 8 minutes. Stir in pumpkin seeds and continue cooking, stirring occasionally, until temperature reaches 290 degrees F, about 5 minutes more.
3. Remove mixture from heat and carefully pour onto prepared pan. Using a rubber spatula coated with cooking spray, spread into a thin layer. Let cool completely, about 1 hour. Lift brittle from pan and peel away parchment. Break into pieces. Store in an airtight container for up to 1 week.