Pumpkin Seed Cocoa Nib Brittle
1/4 cup SCHARFFEN BERGER Cacao Nibs
1/4 cup hulled raw pumpkin seeds
1/2 cup granulated sugar
1/4 cup water
1/8 teaspoon cream of tartar
Pinch of cayenne pepper
Coarsely chop nibs and strain through small strainer. Removing dustier pieces will make clearer brittle.
Toast pumpkin seeds in small skillet over medium heat, shaking often, until they begin to pop, 2 to 3 minutes. Remove seeds from skillet, and set aside.
Line baking sheet with Silpat or brush with butter.
In medium saucepan, combine sugar, water, and cream of tartar, and bring to simmer over medium heat, stirring until sugar dissolves. Lower heat to medium low, cover, and let simmer for 2 to 3 minutes. Remove pan lid and brush any sugar crystals from sides of pan with wet pastry brush. Continue simmering for 3 to 5 minutes, or until syrup begins to color. Watch closely, because caramel can quickly burn. Test color of caramel by drizzling a few drops on white plate. When color is medium to dark amber, remove pan from heat and stir in nibs, pumpkin seeds, and cayenne.
Working quickly, pour mixture onto prepared pan and spread as thin as possible with heatproof spatula or wooden spoon. Allow brittle to cool completely, then break into small pieces.