📖 Instructions

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. This is crucial to prevent sticking!
2. Wash and peel a butternut squash. I usually use a good peeler, but if you don't have one, a sharp knife will work. Save the seeds! We're using those too.
3. Cut the peel into small pieces. Aim for pieces roughly 1/2 inch to 3/4 inch in size, you want even cooking!
4. Rinse the seeds. Get rid of any stringy bits. Pat them dry; moisture is the enemy of crispy brittle.
5. In a small saucepan, combine 1/2 cup of maple syrup, 1/4 cup of water, and a pinch of salt. Whisk constantly over medium heat until the mixture comes to a boil.
6. Let the mixture boil gently for about 5 minutes, or until it slightly thickens. Keep a close eye on it to prevent burning--this is important!
7. Remove from heat and stir in 1/2 cup of sliced almonds. Make sure they're evenly distributed-- no one wants a brittle with all the nuts at one end!
8. Add the butternut squash peels and seeds to the saucepan. Toss gently to coat everything evenly in the syrup mixture. It might seem like a lot of syrup, but trust me, it's needed for the perfect texture.
9. Spread the mixture in a single layer on the prepared baking sheet. Use a spatula to flatten it out evenly, try to get a consistent thickness to avoid some parts burning.
10. Bake for 20-25 minutes, or until the brittle is golden brown and crisp. Keep a close eye on it, because ovens vary. If it starts to brown too quickly, lower the oven temperature.
11. Let the brittle cool completely on the baking sheet. Once it's cool, it'll be easier to break into pieces. Be careful not to burn yourself!
12. Once cooled completely, break the brittle into pieces of your desired size. Store in an airtight container at room temperature for up to a week. Mmm, so crunchy and delightful!