Recipe for toasted pumpkin-seed brittle

Tina Rupp for the Boston globe

Serves 4

2 cups raw, hulled pumpkin seeds
2 tablespoons canola oil
teaspoons salt
¼ cup water
2 cups sugar
¼ cup light corn syrup
2 tablespoons honey
6 tablespoons unsalted butter, cut up
¾ teaspoon baking soda
1 teaspoon cinnamon

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1. Line a baking sheet with 2 layers of paper towels. Have on hand a rimmed baking sheet.

2. Set the oven at 350 degrees.

3. On the rimmed baking sheet, toss the pumpkin seeds with 1 tablespoon of the oil. Spread on the sheet in an even layer. Bake for 20 minutes, stirring halfway through baking, or until they are lightly toasted. Transfer to the paper towels and sprinkle with 1 teaspoon of the salt; cool.

4. Tip the pumpkin seeds into a bowl. Remove the paper towels from the baking sheet; line it with parchment paper. Lightly coat the parchment paper with the remaining 1 tablespoon oil. Rub an offset or other thin metal spatula with some of the oil.

5. In a saucepan over very low heat, gently stir together the water, sugar, corn syrup, and honey until the mixture is almost clear. Stir in the butter. Increase the heat to medium-high and continue cooking, stirring gently, until the mixture begins to boil. Stop stirring and cook the mixture for 5 to 10 minutes more or until it is golden brown.

6. Remove from the heat and set on a heatproof surface. Gently stir in the baking soda, cinnamon, and remaining 1½ teaspoons salt. After the mixture has stopped bubbling vigorously (light bubbling is fine), stir in the pumpkin seeds.

7. Pour the mixture onto the parchment-lined sheet and use the offset spatula to spread it into an even layer. Set the brittle aside for 3 hours or until completely cool.

8. With a sharp knife or your hands, break the brittle into pieces. Store in an airtight tin, layered with parchment paper, at room temperature, for up to 1 week. Adapted from “Baked Elements”