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1
Coat a baking sheet with nonstick cooking spray.
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2
Place the butter, baking soda and kosher salt in a small bowl and place next to the stove.
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3
Combine the peanuts, pumpkin seeds and wheat germ in a medium bowl, and place next to the stove.
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4
Combine 3/4 cup water, the sugar and corn syrup in a large pot set over high heat.
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5
Attach a candy thermometer to the inside of the pan, making sure it doesn't touch the bottom of the pot.
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6
Bring the sugar mixture to a boil, then immediately reduce the heat to medium.
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7
Cook, stirring occasionally, until the mixture reaches 280 degrees F and is amber-colored, 10 to 15 minutes.
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8
Remove the pot from the heat, and very carefully add in the butter mixture and stir vigorously for 45 seconds.
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9
The mixture will bubble up aggressively and lighten to an orange-caramel color, if it gets darker, the caramel has gotten too hot and will taste burnt.
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10
Stir in the nuts and
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11
wheat germ.
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12
Immediately pour the mixture onto the prepared pan and spread it out in an even layer.
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13
Cool for 5 to 10 minutes.
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14
Meanwhile, melt the chocolate chips in a double boiler (or in a heat-proof bowl set over barely simmering water) over medium-low heat until smooth and shiny, about 5 minutes.
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15
Spread the chocolate over the brittle then sprinkle the sea salt over the top.
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16
Refrigerate until the chocolate is firm and cool to the touch, 50 minutes to 1 hour.
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17
Break the brittle into 2- to 3-inch chunks.
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18
Store in an airtight container.
