I love everything pumpkin. And I also used to really LOVE peanut brittle. There are very few things in the world that taste like nuts, roasted salted pumpkin seeds are one of the few things that do. Here I use them to make pumpkin seed brittle. Martha Stewart made a version of this a few years ago, but used honey instead of corn syrup and didn’t use pumpkin pie spice, which I find to be the a great way to add that fall smell to the candy. You need a candy thermometer for this one! 

2 cups sugar
1 cup light corn syrup
1 cup water
1/2 tsp salt
2 tsp pumpkin pie spice
1 1/2 cups roasted pumpkin seeds
2 tsp baking soda 
1 tsp vanilla extract
2 tbsp unsalted butter

Butter a regular rectangular cookie sheet. Next, stir sugar, corn syrup and water in a heavy-bottomed saucepan with a candy thermometer, over medium heat until sugar dissolves. Add salt and cook to 230 degrees. Stir occassionaly.  Then, add the pumpkin seeds and and pumpkin spice and start stirring. Keep stirring until you reach 300 degrees. Turn off the heat when it reaches 300 degrees, and add the butter, vanilla extract and baking soda. Stir furiously while the mixture foams. Quickly pour it into the prepared pan and smooth it out with a buttered spatula. Let cool completely and break into pieces.

Allergen info: As written, this recipe is free from peanuts, treenuts, soy, sesame, shellfish, eggs and wheat. It does contain dairy.