Maple Pumpkin Seed Brittle

Pair this recipe with the Simple Pumpkin Soup!

I’ve made this many times by eye & by feel, but for this recipe, to make sure this is a bit more precise, I used several recipes online to cross-reference.

Rinse the pumpkin seeds, toast in a dry skillet (cast iron preferably), over medium heat, stirring to keep them from sticking or burning, until toasty brown (20ish minutes). Set aside. In a heavy bottomed saucepan, add 5 Tbsp butter, 1 cup white sugar, ½ cup maple syrup, ¼ cup bourbon or rye whiskey (or water!), & 1 tsp cinnamon. Melt together, stirring to combine at a low heat, then bring to a boil without stirring & add a candy thermometer. When the mixture reaches 300 degrees, add the pumpkin seeds, ¼ tsp salt, &½ tsp baking soda. Stir & pour out onto parchment paper on a cookie tray. Sprinkle a bit of sea salt on top. Let cool. Serve alongside your soup – or for dessert! Enjoy!