• Line a rimmed baking sheet with a silicone mat or parchment
paper. Set aside.
• In a medium heavy-bottomed saucepan, combine the sugar, corn
syrup, and water. Stir to combine. Cook over medium-high heat,
stirring occasionally, until mixture registers 320° on an instant-read
candy thermometer. Remove from heat, and stir in the
pumpkin seeds.
• Carefully pour the mixture on the prepared baking sheet. Using
a heatproof spatula, spread the mixture out to approximately 1/8-
inch thickness. Note: Do not touch mixture. It is very hot and will
burn skin. Let brittle cool for at least 30 minutes before handling.
• Break into pieces, and store in an airtight container until ready
to serve.

 
Note: Brittle will keep in the freezer for up to 1 month.