Have everything measured out and ready to go!
Put the spices and baking soda together in a small dish.
Toast the pumpkin seeds and almonds over medium heat in a pan.
Prepare a baking sheet lined with parchment paper or a silpat pad.
In a medium saucepan clipped with a candy thermometer (make sure it doesn’t touch the bottom of the pan), heat water, sugar and corn syrup over medium high heat stirring constantly with a wooden spoon until it starts to boil.
Stop stirring and let the mixture boil until it reaches 285 degrees
Stir in the pumpkin seeds and continually stir the mixture so it doesn’t stick to the bottom until the temperature reaches 300 degrees.
Remove from the heat and stir in all the spices, vanilla extract, baking soda and butter, just until combined.
The next part is the fun part because by this time it starts to thicken and seems to solidfy as you watch.
Working quickly, pour the mixture onto the baking sheet and using the back of a wooden spoon spread across the sheet evenly. About this time I feel like I'm in a panic and smack the crap out of the mix to flatten it. But it works out.
Allow the brittle to harden completely at room temperature.