Ingredients
4 Tbsp. unsalted butter
1/2 c. packed brown sugar
1/4 c. honey
1 c. pumpkin seeds toasted with hulls intact.
Preparation
Melt butter in a small saucepan over med-high heat. Stir in sugar and honey until sugar is dissolved. Bring to a boil. Cook without stirring until mixture is cafe latte colored(it will be very bubbly). This takes about 6 min. Monitor the smell if it smells like its burning it probably is. Stir in seeds and cook for 2 min more. Pour onto a buttered cookie sheet with a rim. Let harden comletely an break apart for traditional brittle or pour into smaller circles and roll when still pliable to make ice cream garnishes.
