Looking for new ways to snack on that tasty fall favorite, pumpkin seeds? This caramel-rich brittle will satisfy your sweet and savory tastebuds. 

Start by lightly salting and oven-drying your pumpkin seeds. To do this, you’ll spread them in a thin layer on a pan, and roast them at 400-degrees for 30 minutes, flipping them once mid-bake to help them cook evenly on the top and bottom. Any moisture in the seeds will be eliminated, and they’ll be golden in hue.

At the same time, make a batch of the world’s best caramel sauce. (I followed this tutorial from Food Network). You’ll need a candy thermometer, simple ingredients, and some patience. Gas stoves heat differently than electric, and burner size is a factor to consider too, so use the thermometer and monitor the brew carefully as it turns into a rich, amber color. You’re going to think you’re a magician, and you’re never going to buy store-bought caramel again.

Combine the caramel and 2-3 cups of dried pumpkin seeds into a mixing bowl to completely coat the seeds.

Spray the bottom of a pan or line with parchment paper to avoid a sticky mess, and spread the mixture evenly: 1/4” thick - 1/2” thick works the best. Any thicker, and you’re embarking on something more like a dessert bar than brittle.

Optional: Melt 1 cup of chocolate wafers in the microwave or on a double boiler, and layer that chocolate atop the cooling brittle.

Chill the mixture for an hour, remove, and chop it into bite-size morsels.

Now enjoy what could likely become your new favorite fall dessert!