Coat a baking sheet with nonstick cooking spray.
Place the butter, baking soda and kosher salt in a small bowl and place next to the stove. Combine the peanuts, pumpkin seeds and wheat germ in a medium bowl, and place next to the stove.
Combine 3/4 cup water, the sugar and corn syrup in a large pot set over high heat. Attach a candy thermometer to the inside of the pan, making sure it doesn't touch the bottom of the pot. Bring the sugar mixture to a boil, then immediately reduce the heat to medium. Cook, stirring occasionally, until the mixture reaches 280 degrees F and is amber-colored, 10 to 15 minutes. Remove the pot from the heat, and very carefully add in the butter mixture and stir vigorously for 45 seconds. The mixture will bubble up aggressively and lighten to an orange-caramel color, if it gets darker, the caramel has gotten too hot and will taste burnt. Stir in the nuts and wheat germ. Immediately pour the mixture onto the prepared pan and spread it out in an even layer. Cool for 5 to 10 minutes.
Meanwhile, melt the chocolate chips in a double boiler (or in a heat-proof bowl set over barely simmering water) over medium-low heat until smooth and shiny, about 5 minutes. Spread the chocolate over the brittle then sprinkle the sea salt over the top. Refrigerate until the chocolate is firm and cool to the touch, 50 minutes to 1 hour.
Break the brittle into 2- to 3-inch chunks. Store in an airtight container.
(c) 2014 Turner Broadcasting System, Inc. All rights reserved
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