Pumpkin Seed Brittle in 20 Minutes

Instructions:

1. Line a large baking sheet with parchment paper or a silicone mat to ensure an easy release.
2. Combine granulated sugar, corn syrup, cubed unsalted butter, and salt in a heavy-bottomed saucepan over medium-high heat.
3. Stir occasionally until the butter melts and the sugar dissolves. Once the mixture begins to boil, stop stirring and let it reach 300°F (149°C), or until it turns a deep amber mahogany color.
4. Quickly stir in the roasted pumpkin seeds, working fast to ensure they are evenly coated in the molten caramel before the temperature drops.
5. Remove the pan from the heat and immediately whisk in the baking soda until the mixture foams and aerates.
6. Pour the mixture immediately onto the prepared baking sheet and spread to the desired thickness using a silicone spatula. Let it cool completely for 20 minutes before breaking into shards.