Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
Put oven rack in middle position and preheat oven to 350°F.
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 nonstick 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°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 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).