This brittle freezes perfectly! Keep a couple batches in your freezer for instant dessert, hostess gifts, Christmas gifts for your neighbors, or late-night dessert emergencies. I like to use pumpkin seeds because they're fall-ish and add crunch, but they are nut-free in case anyone (like my kid) is allergic. But roasted, salted and roughly-chopped pistachios, marcona almonds, or hazelnuts would work just as well.
Makes about 2 pounds of brittle
1 1/2 cups roasted and salted pumpkin seeds
Approximately 48 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
10 ounces bittersweet chocolate chips
Line a rimmed baking sheet with a silicone mat or lightly-sprayed parchment paper. Arrange the crackers on the baking sheet in a single layer.
In a medium saucepan, combine the sugar, butter and corn syrup all at once and cook over low heat until the sugar is melted. Cook the syrup over medium heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°--about 6 minutes longer.
Carefully pour the caramel evenly over the crackers. Using an offset spatula, spread the caramel to cover any gaps. Sprinkle the chocolate chips evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly with the spatula over the toffee. Sprinkle the pumpkin seeds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
Invert the toffee onto your counter and peel off the mat or paper. Invert again, break the toffee into large shards.
Keep up to a few days in an airtight container on your counter, or up to a few weeks in the freezer.