Caramelized sugar with pumpkin seeds is a common brittle candy found in sweet shops and sometimes sold by street vendors in Mexico. The shiny green hued brittle looks enticing, tastes good, and is really easy to make.
- 3/4 cup hulled green pumpkin seeds, toasted
- 1 cup sugar
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter
- Grease baking sheet. In a medium dry skillet, toast the pumpkin seeds, stirring, over medium heat until they begin to brown, pop around in the pan, and smell toasty. Transfer to a plate to cool.
- Preheat oven to 200 F and put the baking sheet in the oven to warm. (This will help the candy spread.) Put the sugar in a heavy medium skillet, and heat over medium heat, stirring frequently, until sugar melts. Continue stirring until the melted sugar turns lightly golden brown, 3 to 4 minutes. Take care not to let the sugar get dark brown; once it starts to turn, it colors fast. Stir in the toasted pumpkin seeds, salt, and butter. (The seeds will probably make a popping noise.)
- Immediately spread the mixture with the back of a spoon on the warm baking sheet. Work quickly because the caramel will begin to harden right away. Cool brittle completely. Break into 12 free-form pieces and store, covered, at room temperature for several weeks.