- 2 cups granulated sugar
- 1/2 cup water
- 8 tablespoons (1 stick) unsalted butter, diced
- 1/3 cup light corn syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 1/2 teaspoon baking soda
- 6 ounces (about 1 3/4 cups) toasted pumpkin seeds
- 6 ounces (about 1 1/2 cups) toasted pecans
- 1 1/2 teaspoons flaky salt, such as fleur de sel
Line a baking sheet with parchment paper. Set aside. Combine the sugar, water, butter, and corn syrup in a medium-sized pot and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture is a rich amber color and a candy thermometer registers 300°F, up to 20 minutes.
When the thermometer hits 300°F, immediately remove pot from heat and stir in the cinnamon, cayenne, and baking soda. The mixture will bubble and foam vigorously. Stir in pumpkin seeds and pecans. Immediately scrape brittle onto parchment-lined baking sheet, spreading it out as much as possible with back of spoon. Sprinkle salt over hot brittle. Using clean fingertips, gently press salt crystals into brittle.
Allow brittle to cool completely, about two hours, then break into large shards. Brittle will keep for up to three weeks stored in an airtight container at room temperature.