2 cups sugar
1/4 cup water
1 1/4 cups raw or roasted pumpkin seeds
1 pinch, cream of tartar
Spray a cookie sheet with vegetable spray and set aside.
In a medium saucepan, combine the sugar, water and cream of tartar. Place over medium high heat and stir with a wooden spoon until the sugar is completely dissolved.
Using a pastry brush dipped in water, brush down the sides of the pan to remove any sugar crystals that didn't dissolve. Without stirring, allow the sugar to cook to a golden brown caramel colour, 330 degrees F on a candy thermometer.
Remove from heat and immediately add the pumpkin seeds, stirring until combined. Working quickly, pour the mixture onto the prepared baking sheet. Spread out to 1/4-inch thickness. Allow to cool and harden completely.
Break up the brittle into 1- to 2-inch pieces. Brittle can be stored unrefrigerated for 3 days in a dry airtight container.