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1
Preheat the oven to 400 degrees F.
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2
Put the pumpkin seeds onto a baking sheet and place it in the top half of the oven for 20 to 25 minutes, or until the seeds start to brown slightly.
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3
Remove and set aside.
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4
Grease a second baking sheet with a small amount of butter, or spray with nonstick spray, and set aside.
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5
Combine the sugar, corn syrup and water in a large saucepan and place over medium-high heat.
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6
Bring to a boil and stir with a wooden spoon until the sugar dissolves.
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7
Clip the candy thermometer to the side of the saucepan and let the mixture boil until the thermometer reads 260 degrees (the hard-ball stage), about 10 minutes.
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8
Add the roasted pumpkin seeds, chili powder and cayenne and stir well.
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9
Let the thermometer come up to 300 degrees F (the hard-crack stage), and then remove the pan from the heat, stir in the vanilla and pour the brittle onto the greased baking sheet.
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10
Spread out with the wooden spoon and set aside to cool.
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11
When completely cool, break the brittle into small pieces.
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12
Store in an airtight container with waxed paper between the layers.
