Pumpkin Seed Brittle

1 cup granulated sugar
1/2 cup water
1/2 cup pumpkin seeds

Bring water and sugar to a boil over medium heat, stirring until sugar is dissolved. When the syrup boils, stop stirring and cook, washing down the sides of the pan with a pastry brush dipped into cold water to prevent sugar crystals from forming. When the syrup has caramelized to golden brown, remove from the heat, add pumpkin seeds and swirl in pan to combine. Immediately pour out onto a nonstick or well greased baking sheet. Let brittle cool and break into small pieces.

The brittle may be made up to four days in advance and kept in an airtight container.