Cinnamon Pumpkin Seed Brittle – Recipe

Lightly butter a cookie sheet or cover with a silicon liner. In a small bowl, stir baking soda into vanilla to dissolve and set aside. In another bowl, stir together cinnamon and salt to help the cinnamon distribute evenly when it’s stirred into the sugar mixture.

In a large heavy bottom saucepan over medium-low heat, use a heatproof spatula or wooden spoon to stir together sugar, water and butter until butter is melted and sugar is completely dissolved. Increase heat to medium and boil sugar mixture, stirring occasionally, until it turns a deep amber and measures 168°C (335-340°F) on a candy thermometer*, 8 to 12 minutes.

*You can do it without a candy thermometer, but it is easier with one as will seem to be taking FOREVER to change color. With the thermometer you don’t have to guess when to take the pan off the heat or wonder if the mixture is getting hot enough. I have to crank my eye all the way up to the max to get the syrup to the required temperature. I don’t think it would EVER get there on medium.

Remove sugar mixture from heat and carefully stir in vanilla and cinnamon mixtures (they will bubble up). Immediately stir in pumpkin seeds and pour into prepared pan, using spatula or wooden spoon to evenly spread and fill pan OR pour mixture over pumpkin seeds that have been spread out on the cookie sheet. Sprinkle all over with kosher/sea salt immediately if you want that sweet and salty taste.

I think it is prettier if you pour the mixture OVER the seeds, otherwise, you end up with brown squares. Yummy, but less festive looking.

Let the brittle cool at room temperature for 30 to 40 minutes. Break into chunks. It also makes a beautiful garnish to stick a piece into whipped cream on top of pumpkin pie, other pumpkin or spiced desserts or instead of biscotti with hot spiced drinks.