Ingredients 🍬
– 1 cup raw pecan halves 🥜
– 1 cup raw walnuts 🥜
– 1 cup raw pumpkin seeds 🎃
– 1 cup granulated sugar 🧂
– 1/2 cup light corn syrup 🌽
– 1/4 cup unsalted butter 🧈
– 1/4 teaspoon salt 🧂
– 1/2 teaspoon vanilla extract 🍰
– 1/2 teaspoon ground cinnamon 🌿
– 1/4 teaspoon ground nutmeg 🌰
– 1/4 teaspoon baking soda 🧁
Preparation 🍳
1. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Set aside. 🧤
2. Toast Nuts and Seeds: In a large skillet over medium heat, toast the pecan halves, walnuts, and pumpkin seeds until they are fragrant and lightly browned, about 5-7 minutes. Stir frequently to avoid burning. Remove from heat and set aside. 🥜🔥
3. Cook the Sugar Mixture: In a medium saucepan, combine the granulated sugar, light corn syrup, unsalted butter, and salt. Cook over medium heat, stirring constantly until the mixture reaches 300°F (150°C) on a candy thermometer or until it reaches the hard crack stage. 🧈🌽🍬
4. Add Flavors: Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, ground nutmeg, and baking soda. The mixture will bubble up, so stir carefully. 🍰🌿🌰
5. Combine with Nuts and Seeds: Quickly stir the toasted nuts and seeds into the hot sugar mixture until well coated. Pour the mixture onto the prepared baking sheet and spread it out evenly. 🥜🍬
6. Cool and Break: Let the brittle cool completely at room temperature until it hardens, about 30-60 minutes. Once cooled, break into pieces and store in an airtight container. 🕒🍂
7. Serve: Enjoy this crunchy, nutty treat as a delicious autumn snack or gift! 😋🍽️