Pumpkin Seed Brittle

Found in October 2006 issue of Martha Stewart Living magazine

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup unsalted butter, plus
•  extra unsalted butter, for baking sheet
• 1⁄2 cup  packed light brown sugar
• 1⁄4 cup honey
• 1  cup  fresh  pumpkin seeds, rinsed well, dried and toasted

Directions

1. Preheat oven to 350 degrees. Butter an 11 x 17 inch rimmed baking sheet. Set aside.
2. Melt butter in a small suacepan over medium heat. Stir in sugar and honey. Bring to boil. Cook, with stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes.
3. Pour onto prepared baking sheet. Let cool completely. Break into pieces.