PUMPKIN PEANUT BRITTLE RECIPES

Steps:

• Line a medium sized baking sheet with parchment paper.
• In a medium sauce pan, combine water, sugar, and corn syrup, stirring until all of the sugar is wet. 
• Brush away any sugar crystals that cling to the sides of the saucepan with a wet pastry brush.
• Set the pan over medium-high heat, stirring occasionally with a heatproof spatula until all of the sugar has completely dissolved.
• Continue cooking the mixture, without stirring, until the temperature reads 250 degrees F on a candy thermometer (see notes if you live above sea level).
• Next, add the pumpkin seeds and butter. Stir the mixture constantly, but gently, with a heat proof spatula until the temperature reads 320 degrees F on a candy thermometer (see notes if you live above sea level).
• Remove the pan from the heat, stir in the salt, vanilla, and baking soda. Mix until fully incorporated. The mixture may bubble, so be careful.
• Pour the mixture onto the prepare pan, spreading evenly with an offset spatula or butter knife. 
• Sprinkle the top with flake salt, if desired.
• Allow the pumpkin seed brittle to cool completely before breaking into pieces.
• After the brittle has completely cooled and has been broken into pieces, the best way to store it is to layer the pieces in a flat layer in a sealable container. 
• You can add multiple layers in each container as long as you place a piece of wax paper or parchment paper in between each layer. 
• Then, place the lid on and seal and store in a cool, dry place.
• Homemade Pumpkin Seed Brittle will last up to two months as long as you follow the instructions and tips for proper storage. 

Steps:

• Prepare Deep-Dish Baked Pie Shell (same as 9-inch Baked Pie Shell). Cool on wire rack at least 10 minutes. Reset oven control to 350 degrees F. In large bowl, with wire whisk, mix sugar and eggs until blended. Mix in pumpkin, half-and-half, pumpkin pie spice, and salt until smooth. Pour filling into pie shell. Bake 48 to 50 minutes or until edge is set but center still jiggles slightly. Cool pie completely on wire rack, about 4 hours to serve at room temperature. Or cool slightly, about 1 hour, then cover and refrigerate to serve cold later. To prepare Pecan Brittle (optional): Line large cookie sheet with foil; place cookie sheet on wire rack (note: foil and cookie sheet will get very hot when topped with caramel). In heavy 2-quart saucepan, heat sugar and water on medium until boiling. Cook about 5 minutes or until mixture turns golden. With heat-safe spatula, stir in pecans and cook 30 seconds. Working quickly and carefully, pour hot caramel onto foil and carefully lift and tilt cookie sheet slightly (holding foil in place) to spread caramel into a thin even layer. Let brittle cool completely, about 30 minutes. When cool, peel foil away, and break brittle into 10 pieces to garnish pie. When ready to serve, if you like, in medium bowl, with mixer on medium speed, beat cream with sugar until soft peaks form. Serve each serving of pie with a dollop of sweetened Whipped Cream, and garnish with a piece of Pecan Brittle. Refrigerate any leftovers up to 4 days.
  
  

  Nutritional information is based on 1 serving without whipped cream and brittle.