1 cup roasted and salted pumpkin seeds            1 cup sugar
1/2 cup light corn syrup       1/2 cup butter, cut
1/4 cup water  1 tabs. vanilla extract
1 teaspoon baking soda

In a pot, bring the sugar, corn syrup and water to a boil over medium heat, stirring constantly.  Add the butter, continue stirring.  Using a candy termometer, bring mixture to 280 degrees.  Stir in the pumpkin seeds and continue stirring until the temperature reaches 305 degrees.  Remove the pot from the heat.  Stir in the vanilla and baking soda.  The mixture will bubble.  Pour the hot brittle on a baking sheet lined with parchment paper.  Allow to cool about 30 minutes.  Break into pieces and store in containers.

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