Add the water and sugar to a pan and stir it together.
Turn the heat on to high and bring the mixture to a boil without stirring.
Boil for 5 minutes or if you have a candy thermometer until a temperature of 300F has been reached.
Turn off the heat.
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.
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
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.