Pumpkin Seed Cocoa Nib Brittle
(from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger)

1/4 C raw green pumpkin seeds
1/4 C cocoa nibs
1/2 C sugar
1/4 C water
1/8 tsp cream of tartar
A pinch of cayenne

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.