1 (12-ounce) package raw pumpkin seeds (about 2½ cups)
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ cup butter
1 teaspoon vanilla extract
Instructions
Grease two jelly roll pans; set aside.
In a Dutch oven, combine sugar, water, and corn syrup over medium-high heat. Bring mixture to a boil, stirring constantly, until a candy thermometer registers 234°.
Add pumpkin seeds; stirring constantly, continue boiling mixture until it reaches 300°. Remove from heat, and stir in remaining ingredients. Quickly pour half of mixture into each pan, and spread into a thin layer, using a spatula. Let cool completely, and break into pieces.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/pumpkin-brittle/