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1
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape.
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2
Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
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3
Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless).
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4
Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
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5
Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted).
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6
Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet.
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7
Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly.
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8
Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel.
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9
Cool brittle completely, then peel paper from bottom.
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10
(Alternately, break brittle into pieces once cool.)
