
Pumpkin Seed Caramel Brittle

- Candy thermometer
- 1 3/4 cup 336g cane sugar
- 1/2 cup 120ml maple syrup
- 1/2 cup 120ml water
- 5 Tbsp. plant-based butter
- 3/4 tsp. pumpkin pie spice
- 1/4 tsp. Himalayan pink salt
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 1/3 cups roasted unsalted hulled pumpkin seeds (divided)
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside. Arrange pumpkin seeds on baking sheet in an even layer and roast for 10 minutes. Remove from oven to cool.
- In small pot on medium-high heat, bring maple syrup and sugar to boil (do not stir). Use candy thermometer – once it reaches 300 degrees F or “hard crack stage*” add butter, pumpkin pie spice, salt, vanilla, baking soda and 1 ¼ cups pumpkin seeds.
- Quickly transfer mixture to prepared baking sheet. Spread into an even layer and top with remaining pumpkin seeds. Allow brittle to cool completely, about 30 minutes, before breaking into pieces.
- When cooking sugar at high temperatures, keep your area clean and use caution. If the hot liquid gets on your skin, do not smear it to avoid spreading the burn. Run cold water over affected area immediately and seek assistance as needed.
- *Hard crack stage is a cooking term meaning that a sugar syrup has reached 300 degrees F.
- Order the ingredients you need for this recipe at Vitacost.com!