Brittle with Pumpkin Seeds and Cranberries - butter

Method

• Lightly oil two 15 1/2-inch-long jelly roll pans or a clean, flat work surface, preferably of marble or another cool material.
• Place the butter in a large heavy-bottomed saucepan over medium heat.
• When melted, stir in the sugar and corn syrup and raise the heat to high.
• Clip a thermometer to the side of the pan and cook, stirring constantly, for about 4 minutes, or until the mixture comes to a boil.
• Continue to boil, stirring constantly, for about 15 minutes, or until the mixture is golden brown and registers 315F on the thermometer.
• Remove from the heat and stir in the salt and baking soda, taking care, as the soda will cause the mixture to boil up.
• Stir in the vanilla.
• Add the pumpkin seeds and cranberries, stirring to thoroughly blend.
• Pour an equal amount of the hot mixture into each oiled pan (or onto the oiled surface), spreading it out to about 1/4 inch thick with an offset spatula.
• When the brittle has set, use a sharp chefs knife to crack it into individual pieces.
• Place one or two wire racks on parchment paper.
• Place the tempered chocolate in a warmed bowl and, using tongs, dip each piece of brittle into the chocolate, lifting it up to allow the excess chocolate to drip off.
• Place the chocolate-dipped brittle on the wire racks to set.
• You may have to dip a couple of times to completely cover the candy.
• You may also dip only half of each piece.
• If so, dip on the bias for a more attractive pattern.
• Let stand for about 30 minutes, or until the chocolate has hardened completely.
• Serve immediately or store layered in an airtight container, for up to 1 week.