Mayan Chocolate Pumpkin Seed Brittle
- 1/4 C raw green pumpkin seeds
- 1/4 C Chupon Mayan Chocolate
- 1/2 C sugar
- 1/4 C water
- 1/8 tsp cream of tartar
Toast the pumpkin seeds in a dry pan over medium heat, shaking very frequently, until they begin to pop. Set them aside to cool.
Set up a baking sheet covered with a Silpat.
Bring the sugar, water, and cream of tartar to a simmer together in a small saucepan. Continue to simmer until it starts to develop a nice light caramel color that appeals best to you. Stir in the other ingredients, then quickly pour it all out onto the baking sheet and spread it thin as you can with a silicone spatula or wooden spoon.
Let it cool and harden before breaking off pieces to serve and devour.