Crunchy Peanut and Pumpkin Seed Brittle

What You Need
1/2 cup water
2 cups sugar
2 cups PLANTERS Dry Roasted Peanuts
3/4 cup (4 oz.) pumpkin seeds
2 tsp. butter, softened
1 square BAKER'S Semi-Sweet Chocolate, melted
Make It

COVER surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray. Set aside. Cook water and sugar in large heavy saucepan on high heat 8 to 10 min. or until sugar turns a dark amber color, stirring frequently. Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.

REMOVE saucepan from heat; quickly stir in nuts, pumpkin seeds and butter. Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon. While hot, cut into 24 pieces. Cool completely

DRIZZLE or spread thin layer of chocolate over brittle.
Kraft Kitchens Tips
Special Extra
Impress your guests! Break brittle over your favorite ice cream and drizzle with rum... they'll love it!
Easy Storage
Store brittle in airtight container up to 2 weeks.
Cooking Know How
The best way to stir nuts into caramel is with a wooden spoon. To remove any leftover caramel from pan or spoon, leave in water 10 min. or until sugar dissolves.