- ¾ cup sugar
- ¼ cup light corn syrup
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 1 cup raw shelled pumpkin seeds (pepitas)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoons cayenne
- ¼ teaspoon coarse sea salt
1. Using a wooden spoon, stir the sugar, corn syrup and water in a medium heavy-bottom saucepan over medium-high heat until the sugar melts, about 3 minutes. Adjust the heat to medium-low and continue to stir until the sugar has become a light golden brown color, about 12 to 14 minutes. Add the butter and allow it to melt, then add the pumpkin seeds. Cook, stirring constantly, until golden brown, about 3 minutes. Add the baking soda, salt, cinnamon and cayenne and stir for 1 minute.
2. Pour the brittle mixture onto a parchment-lined baking sheet coated with nonstick spray. Spread the brittle into an even layer using a rubber spatula. Sprinkle the coarse sea salt on top of the brittle and allow to cool at room temperature until completely hardened, about 1 hour. Once cooled, break into bite-size pieces. Make ahead: Brittle can be made 1 week in advance and stored in an airtight container.