Chef John's Pumpkin Seed Brittle

Recipe View 5 mins Prepare Your Station: Line a baking sheet with a silicone baking mat or parchment paper. This ensures the brittle doesn't stick. (5 minutes)

Recipe View 2 mins Toast the Seeds: In a bowl, combine the pumpkin seeds and sea salt. Set aside. (2 minutes)

Recipe View 3 mins Create the Caramel: In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Add the butter. Cook over medium-high heat, whisking constantly, until the butter is melted and the mixture comes to a boil. (3 minutes)

Recipe View 15 mins Achieve Caramel Perfection: Continue to boil, without stirring, until the mixture turns a dark golden amber color. This will take approximately 10-15 minutes. Use a candy thermometer to ensure you reach 300-310°F (149-154°C).

Recipe View 1 mins The Baking Soda Reaction: Remove the saucepan from the heat immediately. Quickly whisk in the baking soda. Be careful, as the mixture will bubble up vigorously. (1 minute)

Recipe View 1 mins Incorporate the Seeds: Pour the toasted pumpkin seeds into the caramel mixture and stir rapidly until evenly coated. (1 minute)

Recipe View 2 mins Shape the Brittle: Immediately transfer the mixture to the prepared baking sheet. Use a second silicone baking mat or a sheet of parchment paper on top, and press down firmly to create a thin, even layer. (2 minutes)

Recipe View 2 mins Score and Cool: After about 30 seconds, while the brittle is still slightly pliable, remove the top mat. Use a knife or pizza cutter to score the surface into desired shapes. This makes it easier to break later. (2 minutes)

Recipe View 30 mins Harden and Break: Let the brittle cool completely to room temperature. This will take at least 30 minutes. Once hardened, break the brittle along the scored lines into individual pieces. (30+ minutes)