=== Nib and Pumpkin Seed Brittle ===

ScharffenBerger recipe

  * 1/4 c raw pumpkin seeds
  * 1/4 c Scharffen Berger roasted Cacao Nibs
  * 1/2 c granulated sugar
  * 1/4 c water
  * 1/8 tsp cream of tartar
  * pinch of cayenne

  - PLace pumpkin seeds in a small dry skillet over medium heat. Toast, shaking the pan often until the seeds begin to pop, 2-3 minutes, remove from the skillet and set aside.
  - Grease a baking sheet or line with silicon baking mat. Have ready a white plate and wooden skewer to test the doneness of the caramel. 
  - In a medium pan, combine sugar, water and tartar. Stir until the sugar dissolves. Cover and simmer without stirring for 2-3 minutes, uncover and wash down the insides of the pan using a pastry brush. Continue simmer until the syrup begins to color. You want it to be medium dark amber. Use the white plate and skewer to test. 
  - Once the syrup is the desired color/ doneness, quickly stir in the seeds, nibs and cayenne. Working quickly, pour the mixture onto the prepared pan and spread as thinly as possible. 
  - Allow to cool completely before breaking into smaller pieces for storage. Store in a single layer in a tightly covered container.