Pumpkin Seed Brittle

1 c Sugar
1 1/2 ts Butter or margarine
1/2 ts Vanilla extract
2 c Hulled pumpkin seeds; toast OR sunflower seeds, toasted

Lightly grease a cookie sheet. In a large saucepan stir sugar over medium low heat 8-10 minutes until melted and dark golden brown; sugar will look crumbly before melting. Take from heat; stir in remaining ingredients. Immediately pour onto prepared cookie sheet with a wide metal spatula and press out mixture to 1/3" thickness. Let cool and harden. Break into bite size pieces. Store in air tight container with wax paper between layers. Store room temperature. Keeps 6 weeks.

Pumpkin Seed Brittle printer friendly version located here. (Just the recipe. Nothing else.)
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