Spiced Pumpkin Seed Brittle with Dark Chocolate Drizzle and Sea Salt

Ingredients

• •1 cup raw pumpkin seeds (pepitas)
• •1 cup granulated sugar
• •1/3 cup light corn syrup
• •1/4 cup water
• •2 tablespoons unsalted butter
• •1/2 teaspoon cinnamon
• •1/4 teaspoon nutmeg
• •1/2 teaspoon sea salt (plus extra for sprinkling)
• •1 teaspoon vanilla extract
• •1/4 teaspoon baking soda
• •1/2 cup dark chocolate chips or chopped dark chocolate

Instructions

1. 1

   Preheat a dry skillet over medium heat. Add the pumpkin seeds and toast them for 2-3 minutes, stirring frequently, until they begin to pop and release a nutty aroma. Remove from heat and set aside.

2. 2

   Line a baking sheet with parchment paper or a silicone baking mat and lightly grease it with butter or nonstick spray. Set aside.

3. 3

   In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves completely.

4. 4

   Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Attach a candy thermometer to the side of the pan and cook until the mixture reaches 300°F (hard crack stage). This will take about 10-15 minutes. Keep an eye on it to avoid burning.

5. 5

   Remove the saucepan from heat and quickly stir in the unsalted butter, cinnamon, nutmeg, 1/2 teaspoon sea salt, vanilla extract, and baking soda. The mixture will bubble vigorously—stir quickly but carefully.

6. 6

   Immediately fold in the toasted pumpkin seeds and mix until evenly coated. Quickly pour the brittle mixture onto the prepared baking sheet, spreading it into a thin layer with a spatula or spoon. Work quickly before it hardens.

7. 7

   Allow the brittle to cool completely at room temperature, about 30 minutes. Once set, break it into pieces.

8. 8

   Melt the dark chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring between each round, until smooth and fully melted.

9. 9

   Drizzle the melted dark chocolate over the brittle pieces using a spoon or piping bag. While the chocolate is still wet, sprinkle with extra flaky sea salt for a finishing touch.

10. 10

    Let the chocolate set at room temperature or in the refrigerator for about 15 minutes. Store the brittle in an airtight container at room temperature for up to 1 week.