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
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.