aka Dulce de Calabaza
- 3/4 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/2 cup corn syrup
- 1 cup granulated sugar
- 1 cup hulled pumpkin seeds
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter
Combine baking soda and salt in small bowl. Place corn syrup and sugar in a sauté pan and bring to a boil over medium-high heat, whisking gently. Bring to 225ºF, which should take 7 to 10 minutes and the sugar should just begin to lightly color.
Add pumpkin seeds and stir with a stainless steel spoon for 5 to 7 minutes, until the seeds begin to toast and the sugar turns amber. The temperature should now be 300ºF. Quickly stir in the baking soda and salt mixture. The brittle will foam up and begin to thicken and turn cloudy. Stir in the vanilla and butter and remove from the heat.
Line a large baking sheet with a rubber baking mat or wax paper. Pour the mixture onto the baking sheet, spreading it out as much as possible. Flatten with a heat-resistant rubber spatula. Apply pressure from the middle of the pan outwards. The ideal thickness is the width of one pumpkin seed.
Let the brittle cool for about 1 hour. Break into desired size pieces, separate with wax paper, and store at room temperature in an airtight container for 2 to 3 days. After this, the brittle will begin to absorb moisture and become tacky.