1 c Sugar
3 tb Hulled green pumpkin seeds,
Chopped
1 1/2 ts Sesame seeds
In a dry heavy skillet cook the sugar over moderate heat until it begins to
melt and continue cooking it, stirring with a fork, until it is melted
completely and is golden caramel. Remove the skillet from the heat, stir in
the pumpkin seeds and the sesame seeds, and, working quickly, pour the
mixture onto a sheet of foil. Let the brittle cool and break into small
pieces. **The brittle may be made 1 week in advance and kept in an airtight
container.**
Source: Gourmet Magazine
: October 1993
: Pg. 150
