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1
Coarsely chop the nibs and strain through a small strainer.
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2
Removing the dustier pieces will make a clearer brittle.
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3
Toast the pumpkin seeds in a small skillet over medium heat, shaking often, until they begin to pop, 2 to 3 minutes.
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4
Remove the seeds from the skillet, and set aside.
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5
Line a baking sheet with a Silpat or brush it with butter.
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6
In a medium saucepan, combine the sugar, water, and cream of tartar and bring to a simmer over medium heat, stirring until the sugar dissolves.
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7
Lower the heat to medium low, cover, and let simmer for 2 to 3 minutes.
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8
Remove the pan lid and brush any sugar crystals from the sides of the pan with a wet pastry brush.
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9
Continue simmering for 3 to 5 minutes, or until the syrup begins to color.
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10
Watch closely, because the caramel can quickly burn.
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11
Test the color of the caramel by drizzling a few drops on a white plate.
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12
When the color is medium to dark amber, remove the pan from the heat and stir in the nibs, pumpkin seeds, and cayenne, if using.
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13
Working quickly, pour the mixture onto the prepared pan and spread as thin as possible with a heatproof spatula or wooden spoon.
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14
Allow the brittle to cool completely, then break into small pieces.
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15
Store in an airtight container for up to 4 days.
