From Paulette Vickery's Recipe Collection

Pumpkin Seed Brittle

candies, desserts

1/3 cup sugar
1/4 cup water
1/2 cup pumpkin seeds, toasted

In heavy skillet combine sugar and water. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking and stirring until sugar is carmelized. Stir in pumpkin seeds. Mix until well coated. Turn out on to greased surface. Cool and break in to pieces. Makes about 1 1/2 cups.

Yield: 12 servings