Patty Saveurs

Toast pumpkin seeds:

Preheat your oven at 350 degrees F (180 degrees C)

Place the raw and shelled pumpkin seeds on a baking sheet and bake for about 4 to 5 minutes or until lightly brown

Remove from oven and set aside

Make the pumpkin seeds brittle:

Lightly spray or butter a large baking sheet

Have ready the baking soda, vanilla extract, and butter, set aside

In a medium sized saucepan (do not use a small pan) over medium high heat, bring the water, corn syrup, sugar and salt to a boil, stirring from time to time with a wooden spoon or heatproof spatula

Cover the saucepan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals

Then remove lid and clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan

Cook until the syrup reaches 280 to 285°F (140°C), at this point add the pumpkin seeds and continue to cook, stirring constantly to prevent the seeds from sticking to the bottom of the pan, until the syrup reaches 300°F (150°C)

Remove from heat and immediately stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until everything is mixed together (about 30 seconds)

Immediately pour the brittle onto your baking sheet

If you want a thin brittle, then while the brittle is still very hot, use two forks to stretch the brittle. Do this by gently pulling the brittle, working your way around the entire mass. DO NOT TOUCH it with your hands!

Let the brittle completely cool and then break into pieces

Store in an airtight container to prevent the brittle from becoming sticky, at room temperature or in the refrigerator for up to two weeks