Active Time

　　30 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 6 servings

　　1 cup old-fashioned rolled oats

　　1/2 cup whole almonds (2 1/2 oz)

　　1/2 cup pecans (2 oz)

　　1/2 cup shelled sunflower seeds (2 oz)

　　1/2 cup roasted pumpkin seeds (2 1/2 oz)

　　1 teaspoon finely grated fresh orange zest

　　1 cup packed light brown sugar

　　1/2 cup pure maple syrup

　　1/2 cup fresh orange juice

　　1/4 teaspoon salt

　　1/2 stick (1/4 cup) cold unsalted butter, softened

　　

Special Equipment

a nonstick bakeware liner such as Silpat; a candy thermometer; parchment paper

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Spread oats, almonds, pecans, and sunflower seeds in an even layer in a large shallow baking pan and bake, stirring occasionally, until oats are pale golden, about 15 minutes. Transfer to a bowl and toss with pumpkin seeds and zest.

　　

Step 3

Line a baking sheet with nonstick liner. Cook brown sugar, syrup, juice, and salt in a 4- to 6-quart heavy saucepan over moderately high heat, stirring with a wooden spoon (be careful not to splash or splatter while stirring; mixture will become extremely hot), until it registers 290°F on thermometer, 8 to 10 minutes. Stir in butter until melted (mixture will thicken and become opaque), then quickly add nut mixture and stir until coated well. Immediately pour onto liner, then cover mixture with a sheet of parchment paper.

　　

Step 4

Roll out brittle as thin as possible with a rolling pin. Carefully peel off parchment paper and discard (don't worry if some caramel sticks to parchment).

　　

Step 5

Cool to room temperature, about 30 minutes. Break brittle into large pieces.

　　Cooks' note:

　　Brittle can be made 2 weeks ahead and kept, layered between sheets of parchment paper, in an airtight container at room temperature.