Pumpkin-Seed Brittle

1. 1

   Set aside a large nonstick baking mat or a sheet of oiled aluminum foil.

2. 2

   In a small saucepan, combine sugar, cream of tartar, and 1/2 cup water.

3. 3

   Place over low heat, and stir until sugar dissolves.

4. 4

   Increase heat to medium-high to bring mixture to a boil.

5. 5

   Allow to boil without stirring until syrup turns golden amber, about 10 minutes.

6. 6

   (Do not leave unattended as syrup caramelizes suddenly and burns easily.)

7. 7

   Remove from heat, and quickly add pumpkin seeds.

8. 8

   Tilt pan to coat seeds evenly.

9. 9

   Immediately pour onto baking mat or foil, trying to spread mixture in a thin layer.

10. 10

    Use a spatula to spread mixture evenly before it begins to set and harden.

11. 11

    Allow to cool and harden completely before breaking into pieces.

12. 12

    Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.