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To create the perfect crunchy pumpkin seed brittle, mastering the candy-making process is essential. The key step is cooking the sugar mixture until it reaches the hard crack stage, which occurs at approximately 300°F (150°C). This temperature ensures that the sugar crystallizes properly, resulting in a brittle texture that shatters delightfully when broken.

Crunchy Pumpkin Seed Brittle

Experience the magic of fall with this crunchy pumpkin seed brittle, a sweet and savory treat perfect for any gathering. This delightful confection combines the nutty richness of pumpkin seeds with caramelized sugar and a hint of vanilla, resulting in a visually appealing and delicious snack. Whether you're seeking a unique gift or an exciting dessert topping, making your own pumpkin seed brittle is an enjoyable culinary adventure that will impress your loved ones.
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Ingredients
  

1 cup raw pumpkin seeds (pepitas)

1 cup granulated sugar

½ cup light corn syrup

¼ cup unsalted butter

½ teaspoon vanilla extract

¼ teaspoon salt

½ teaspoon baking soda

1 teaspoon cinnamon (optional)

½ cup toasted coconut flakes (optional for added crunch)

Instructions
 

Prepare Your Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the brittle from sticking and make cleanup easier.

    Toast the Pumpkin Seeds: In a dry skillet over medium heat, toast the pumpkin seeds for about 5-7 minutes until they are fragrant and lightly golden brown. Stir frequently to prevent burning. Once done, set them aside to cool.

      Cook the Sugar Mixture: In a medium saucepan, combine the granulated sugar, corn syrup, butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Once boiling, stop stirring and let it cook until the mixture reaches a deep golden color (approximately 300°F or hard crack stage). This should take about 10-15 minutes.

        Add Remaining Ingredients: Remove the saucepan from heat, and carefully stir in the vanilla extract, baking soda, and cinnamon (if using). The mixture will bubble up significantly, so take care not to burn yourself. Quickly fold in the toasted pumpkin seeds and coconut flakes (if using).

          Spread the Mixture: Immediately pour the hot mixture onto the prepared baking sheet. Using a spatula or the back of a spoon, spread it out into an even layer, making it as thin as possible.

            Let It Set: Allow the brittle to cool at room temperature for about 30-60 minutes until it hardens completely. You can expedite the process by placing it in the refrigerator for 15-20 minutes, but keep an eye on it.

              Break Into Pieces: Once hardened, use your hands or a knife to break the brittle into pieces of desired size.

                Store Your Brittle: Place the pieces in an airtight container and store at room temperature for up to 2 weeks.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12 pieces