1/2 cup brittle
- 1/4 cup pumpkin seeds
- 1/2 cup Florida Crystals® Organic Raw Cane Sugar
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
Line a cookie sheet with parchment paper; set aside.
Place pumpkin seeds in a heavy skillet over medium heat. Toast 2 to 3 minutes, stirring constantly. Remove from heat and set aside.
Melt sugar in the hot pan, undisturbed, until it begins to liquefy. Gently swirl the skillet - do not stir - until all sugar has dissolved.
Add seeds, salt, cinnamon and cardamom. Gently stir ingredients until sugar caramelizes to a golden brown, then quickly turn mixture out onto prepared baking pan. Spread in a thin layer. Cool completely, then break into pieces.
Store in a container with a tight fitting lid for up to 2 weeks.