• First and foremost, place a sheet of parchment down on a 1/4 sheet pan.
• Second, add water, monk fruit sweetener, and pure maple syrup to a deep pot (make sure the pot has room for the syrup to rise.)
  1/3 cup of water, 1 1/3 cup of monkfruit sweetener, 2/3 cup of pure maple syrup
• Third, put on the stove over medium heat.
• Without stirring allow the mixture to come to 210 - 215 F.
• Check notes for altitude candy making.
• Once the syrup has reached 210 F stir in the coconut oil and pumpkin seeds with a heat-resistance spatula.
  3 tbsp coconut oil, 1 1/2 cups toasted organic pumpkin seeds
• Allow the candy syrup to come to 310 - 315 F. (See altitude notes.)
• Remove from the heat and carefully stir in the baking soda, pink salt, and vanilla.
  1 tsp baking soda, 1 tsp pink salt, 2 tsp vanilla
• The mixture will bubble and rise so please be careful.
• Pour the mixture onto the parchment paper inside a 1/4 sheet pan.
• Top with fleur de sel if desired. Use an uneven spatula to gently evenly out the brittle.
  *1/2 tsp fleur de sel
• Allow the brittle to cool completely before breaking into pieces.
• Store in a sealable container.

Altitude Notes

• It is important to know your elevation.
• For example for every 500 feet above sea level, you will need to subtract one degree from the temperature.
• If you live 4,500 above sea level you would lower the temperature by 8 degrees from the candy thermometer temperatures above.