Pepita, Sunflower Seed, Almond & Sea Salt Brittle

Wonderful stuff and very suiting for this time of year, I present to you a nutty brittle with notes of cinnamon, cardamon & nutmeg and an ever so slight sprinkling of sea salt!

Ingredients:
1 1/2 c granulated sugar
3/4 c light corn syrup
1/4 c unsalted butter, room temperature
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamon
1/2 vanilla bean, seeds scraped & bean discarded
1 c roasted pepitas (pumpkin seeds) sprinkled w sea salt
1/2 c roasted & sliced almonds
1/2 c roasted sunflower seeds, sprinkled w sea salt

Place a sheet of parchment paper on a large cookie sheet; set aside.  Tear off another sheet of parchment paper the same size and put aside.  Have your rolling pin handy.  Spray a wooden spoon with cooking oil and set aside. Combine nuts together in a bowl. Include any salt that has fallen off the nuts.  Set aside.  This will save you much needed time later.

In a large saucepan add the sugar, corn syrup, butter, cinnamon, nutmeg, cardamon & vanilla bean seeds.  Heat over LOW heat stirring constantly until the sugar has dissolved and mixture starts to boil.  Attach a candy thermometer and continue cooking over LOW heat without stirring until the thermometer reaches 330*F.  Remove from heat immediately.  Quickly stir in nuts with the oiled spoon and pour out onto parchment covered cookie sheet. Spread with spoon as much as possible.  Cover the mixture with the loose parchment and with the rolling pin roll in each direction until the mixture is approximately 1/4" thick.  Let cool completely and break into pieces.  Brittle can be stored in an airtight container for up to a month.

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This recipe was adapted from The Brown Eyed Baker.

Munch a bunch o'brittle!