This recipe calls for number of individual spices, but you can always substitute 2 teaspoons of pumpkin pie spice for the four individual ones.
- 1/2 cup water
- 2 cups granulated sugar
- 1/4 cup light corn syrup
- 1 tbsp molasses
- 1 tsp salt
- 2 ounces (4 tbsp) unsalted butter, cubed
- 1 1/2 cups raw shelled pumpkin seeds (pepitas)
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 9 ounces (about 1 1/2 cups) white chocolate chips
1. Cover a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray.
2. In a medium saucepan, combine the water, granulated sugar, corn syrup, molasses, and salt. Place the pan over medium-high heat, and stir with a spatula until the sugar dissolves. Bring the mixture to a boil, then brush down the sides with a wet pastry brush to prevent sugar crystals from forming.
3. Once the candy is boiling, insert a candy thermometer and continue to cook it, without stirring, until the thermometer reads 270 degrees Fahrenheit (132 C).
4. Once at 270 F, add the pumpkin seeds and butter, and stir it in. Continue to cook the candy, stirring almost constantly to avoid scorching, until the thermometer reaches 290 degrees Fahrenheit (143 C).
5. At 290 F, remove the pan from the heat and stir in all of the spices and the baking soda. The candy will foam up when the baking soda is added, so be careful during this step. When everything is well-mixed, pour the candy out onto the prepared baking sheet and spread it into a very thin layer with the spatula. Let it cool completely at room temperature, until it is not warm and all and is hard to the touch.
6. Place the white chocolate chips in a microwave-safe bowl, and microwave them in 30-second increments until they're melted. Stir after every 30 seconds to prevent the white chocolate from overheating.
7. Peel the brittle off of the foil and flip it upside-down. Pour the white chocolate on the back of the brittle and quickly spread it into an even layer. Let the white chocolate set at room temperature or in the refrigerator. Once set, break the brittle into small pieces by hand.
8. Store Pumpkin Seed Brittle in an airtight container at room temperature for up to two weeks. In humid climates it may become soft and sticky sooner than two weeks.