pumpkin seed brittle

How To Make pumpkin seed brittle

• Step 1
  Put a 24" by 12" sheet of parchment on a work surface and anchor corners with pieces of tape.
• Step 2
  Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
• Step 3
  Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238F (soft-ball stage) on thermometer, 12 to 14 minutes (sugar syrup will be colorless).
• Step 4
  Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
• Step 5
  Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted).
• Step 6
  Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly.
• Step 7
  Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. Alternately, break brittle into pieces once cool
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