Pumpkinseed Brittle

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   Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260u00b0F., about 40 minutes. Reduce heat to medium-low. Mix in pumpkinseeds and butter and cook until thermometer registers 295u00b0F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. sprinkle top with pumkin pie spice. Let stand until cold and hard.

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