Killer Pumpkin Seed Brittle
2 cups roasted and cooled pumpkin seeds
1/2 cup water
1/2 cup light corn syrup
1 cup white sugar
1/2 teaspoon baking soda
2 tablespoons pure vanilla extract (better yet, use vanilla bean paste)
1 tablespoon butter
Lightly buttered cookie sheet or a cookie sheet lined with parchment paper
Have your ingredients measured and set aside before you start, because by the end you have to work pretty quickly. Bring the water, corn syrup, and sugar to a boil, stirring constantly. Stop stirring and attach a candy thermometer, letting the mixture continue cooking (without stirring) until it reads 285 degrees. Quickly stir in the seeds and continue cooking, stirring constantly so the seeds don’t stick.
When the temperature reaches 300 degrees, immediately take the pan off the burner and stir in the baking soda, vanilla and butter; keep stirring until the foaming almost stops. Immediately pour the brittle, as thinly as possible, onto the cookie sheet. Let the brittle completely cool and then break into pieces. Store in an airtight container for up to two weeks or freeze.
Source: Fairbanks Alaska Daily News-Miner