Makes 24 (2-inch) pieces
7 1/2 oz (213g) granulated sugar
4 oz (120ml) water
5 oz (142g) light corn syrup
1/8 tsp sea salt
1 Tbsp unsalted butter
6 oz (170g) roasted & salted pepitas
1/8 tsp Simply Organic ground cloves
1/2 tsp Simply Organic cinnamon
1/4 tsp Simply Organic ground ginger
1/8 tsp Simply Organic ground nutmeg
2 tsp Simply Organic pure vanilla extract
1/2 tsp baking soda
Flaky sea salt, for garnish
Line a large baking sheet with parchment paper or a Silpat. In a small bowl, combine cloves, cinnamon, ginger, and nutmeg. Set aside until ready to use.
In separate bowls, scale out pepitas, vanilla extract, and baking soda. Set each bowl aside until ready to use.
In a medium saucepan, over medium-high heat, bring sugar, water, light corn syrup, sea salt, and butter to a boil. Attach a candy thermometer to the side of the pan (careful not to let it touch the bottom) and cook syrup to 280F (138C) without stirring. If needed, wash down any sugar crystals that form on the side of the pan with a pastry brush that’s been dipped in cold water. Stir in pepitas and continue to cook until mixture reaches 300F (149C).
Remove from heat and immediately stir in spices, vanilla, and baking soda. Carefully, pour out onto the prepared baking sheet. Working quickly, spread out the hot mixture with a spatula, or with the back of an oiled spoon, into an even thin layer and sprinkle with flaky sea salt. Set baking sheet on cooling rack and let cool completely.
Once cool, break pepita brittle into 2-inch sized pieces. Store brittle, in single layers separated by sheets of parchment paper, in an airtight container at room temperature. Brittle will keep for up to two weeks.