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  1. Add the water and sugar to a pan and stir it together.
  2. Turn the heat on to high and bring the mixture to a boil without stirring.
  3. Boil for 5 minutes or if you have a candy thermometer until a temperature of 300F has been reached.
  4. Turn off the heat.
  5. Stir in the pumpkin seeds and quickly pour and spread the hot mixture onto a sheet of parchment paper or even better a silicone mat.
  6. Allow to cool and then slice or break off into bite size portions.

Store in an airtight container at room temperature for a week.

You will need:

½ cup coconut sugar

½ cup of pumpkin seeds

3 tablespoons of water

Pumpkin Seed Brittle

Makes 6

This is a lovely sweet nibble and by using pumpkin seeds it's a powerhouse of nutrients from magnesium to zinc. Full of fibre, antioxidants and protein these little green seeds are an absolute favourite!

I'm also using coconut palm sugar as it contains a fibre called inulin which gives it a lower glycemic index compared to regular sugar. Although it is a healthier option, it is still a form of sugar and should be enjoyed in moderation.

Pumpkin Seed Brittle