Ingredients

• Nonstick vegetable oil spray
• 1 cup sugar
• 1/2 cup light corn syrup
• 1 cup raw shelled pumpkin seeds (pepitas)
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon flaky sea salt
• Special equipment: A candy thermometer

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Instructions

1. Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 tablespoons water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°F, 3–4 minutes.
2. Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°F, 3–4 minutes.
3. Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.
4. DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.