Spicy Pumpkin Seed Brittle

I'm using a lot of fresh pumpkin in my baking this time of year, and am finding myself with an abundance of pumpkin seeds. Instead of just throwing these little gems away, I like to quickly roast them in the oven and swap them for the peanuts in my favorite sweet and spicy brittle recipe.

When stored in an airtight jar, Spicy Pumpkin Seed Brittle makes a thoughtful and seasonal gift.

Makes about 16 pieces

Ingredients:

1 1/2 cups roasted pumpkin seeds

1/2 stick unsalted butter

1 cup granulated sugar

1 tablespoon honey

¼ cup water

1/2 teaspoon fine sea salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cayenne

Directions:

1. Line a baking sheet with a piece of aluminum foil. Lightly coat a heatproof spatula with non-stick cooking spray and set on aluminum foil lined tray.

2. In a medium saucepot, cook butter, sugar, honey, water, spices, and salt until a deep amber caramel color or 330°F, gently swirling caramel in pan every few minutes. As soon as caramel reaches temperature, immediately remove from heat, add pumpkin seeds and quickly stir once or twice to coat with caramel. Pour brittle over prepared baking sheet and, using greased spatula, spread into a thin even layer. Let cool to room temperature and break into small shards. Store in an airtight container until ready to serve.