Pumpkin-Seed Brittle

Ingredients

• 1 cup pumpkin seeds
• 1/2 cup white sugar
• 1/4 cup light corn syrup
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Spread the pumpkin seeds on a baking sheet and bake for 10 minutes, or until lightly browned.
2. In a medium saucepan, combine the sugar, corn syrup, butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Stir in the pumpkin seeds and continue to cook until the mixture reaches 300 degrees F (150 degrees C) on a candy thermometer.
4. Remove the pan from the heat and stir in the baking soda. The mixture will foam up. Quickly pour the mixture onto a greased baking sheet and spread it out with a greased spoon.
5. Allow the brittle to cool completely before breaking it into pieces.

Interesting Facts

• Pumpkin-seed brittle is a traditional treat in many cultures.
• It is believed to have originated in Central America and Mexico.
• It is sometimes called "Mexican wedding candy".
• Pumpkin-seed brittle is a great way to use up leftover pumpkin seeds.