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
parchment paper (yes, you need this)
Put oven rack in middle position and preheat oven to 350. 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.
Line a baking sheet with greased foil or greased parchment paper or a non stick silpat liner. In a sauce pan combine the brown sugar, syrup, juice, and salt and cook over a 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 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 into the prepared cookie sheet, then cover mixture with a sheet of parchment paper (see, I told you you’d need this). 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). Cool to room temperature, about 30 minutes. Break brittle into large pieces. Serves 10 to 12.