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