Step 1

In a medium pot, stir together sugar, water, corn syrup and salt being careful not to splash it up the sides. Bring mixture to a boil. If sugar crystals do splash up the sides, run a clean pastry brush or paper towel dipped in cold water around the sides until they are clean. Allow the water to wash the crystals down into the cooking sugar mixture. Be sure to do this just as the mixture comes to a simmer so as not to risk crystalizing the cooking sugar with the side granules.

Step 2

Cook to golden brown caramel (less than you would for caramel sauce). It should be amber colored. It should not still look yellow.

Step 3

Remove from heat, whisk in butter followed by baking soda then pumpkin seeds.

Step 4

Pour onto a nonstick silicone baking mat. You can also pour it onto parchment paper.

Step 5

Either pull the brittle using gloves, roll thin between two silicone mats or spread with an offset spatula sprayed with nonstick cooking spray. Allow to cool.