August 11, 2016
Recipe adapted and Image from Country Living
- Prep: 5 mins
- Cook: 20 mins
- Yields: 16 Pieces
1Line a 9 × 13-in. rimmed baking sheet with parchment, coat with cooking spray, and set atop a wire rack.
2In a medium saucepan fitted with a candy thermometer, bring sugar, cinnamon, salt, and 1 cup water to a boil, stirring just until sugar is dissolved. Continue cooking until temperature reaches 238°F, about 8 minutes.
3Stir in pumpkin seeds and continue cooking, stirring occasionally, until temperature reaches 290°F, about 5 minutes more.
4Remove mixture from heat and carefully pour onto prepared pan. Using a rubber spatula coated with cooking spray, spread into a thin layer.
5Let mixture cool completely, about 1 hour.
6Lift brittle from pan and peel away parchment. Break into pieces.
1Store in an airtight container for up to 1 week.