Sweet, spicy and crunchy.
This would make a great little stocking stuffer, if it lasts that
long, it's kind of addictive.

Here's how it's made
http://www.kokoscornerblog.com/mycor...d-brittle.html
or
http://tinyurl.com/zf3md8o

Here's the recipe
Enjoy

Pepita Brittle

YIELD 10-12 servings
CATEGORIES desserts

2 cups raw hulled pumpkin seeds or pepitas, lightly toasted
1 tablespoon unsalted butter at room temperature divided
1/2 cup water
1 cup brown sugar
1 cup granulated sugar
2 tablespoons piloncillo grated or more brown sugar
2 tablespoons corn syrup
1 teaspoon cayenne pepper
Vegetable oil to grease the spatula
1/2 teaspoon baking soda
Sprinkle of kosher or coarse sea salt optional

Heat a medium skillet over medium-low heat.
Add the pumpkin seeds and let them toast, slightly, until they start
making popping sounds and have begun to darken, 3 to 4 minutes.
Scrape onto a bowl and let cool.
Use 1/2 tablespoon of the butter to grease a 6” x 10” nonstick rimmed
baking sheet.
In a medium saucepan set over medium-low heat, combine the water,
brown sugar, granulated sugar, piloncillo and corn syrup.
Stir with a wooden spoon or spatula until the sugars dissolve. After
15 minutes or so, the mixture will have achieved a very thick syrup
consistency and will be actively bubbling.
Check with a candy thermometer to make sure it reaches 290 degrees
Fahrenheit (but no more than 300 degrees), or the sugar is at “punto
de bola” or “hard crack” stage, then, turn off the heat.
Now you have to move fast: Grease a spatula with vegetable oil. Remove
the saucepan from the heat, add the baking soda, the remaining butter,
and the pumpkin seeds, and quickly stir as fast as you can. The
mixture will be bubbling for a few seconds. Stir well and immediately
scrape the mixture onto the buttered baking sheet, as it hardens
incredibly fast. Spread evenly with the greased spatula to about 1/4"
thickness. Sprinkle salt on top if desired.
Let cool for 20 to 25 minutes and break into pieces. If you want to
cut the brittle in even square or rectangle shapes, use a moist knife
to do so a few minutes after you poured, before it really hardens.
Leave it to further cool, dry and harden.
The brittle will keep for a month in an air-tight container.

Source: Pati Jinch

koko

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Food is our common ground, a universal experience
James Beard