Pumpkin Seed Brittle

Although this nut brittle is good any time of year, it's especially nice if you enjoy giving something unusual for a homemade holiday gift.

Do not even think about making pumpkin seed brittle unless you have a candy thermometer; it's critical.

Indian Brand Pumpkin Seeds

    * 1 1/2 cups sugar
    * 2 tablespoons unsalted butter
    * 1 teaspoon pure vanilla extract
    * 2 tablespoons water
    * 1/2 cup Lyles Golden Syrup (you can substitute corn syrup)
    * 2 1/2 cups Zenobia Pumpkin Seeds

Line a baking sheet with parchment paper. Lightly butter an offset spatula.

Place the sugar, butter, vanilla, water and syrup in a medium size saucepan and cook over medium-high until it reaches a boil. Lower the heat to low and cook, stirring constantly, until the temperature reaches the soft crack stage, about 275 degrees on the candy thermometer, about 10-12 minutes.

Quickly add the pumpkin seeds and pour the mixture immediately onto the prepared sheet. Using the spatula, spread the brittle as thinly as possible. Relax; after 30 seconds there is no more influencing the mixture. Set aside to cool completely. Break into large pieces. Store in an airtight container.