- 2 cups Zulka Morena Sugar
- 1/3 cup Zulka brown sugar, packed
- 8 Tbsp butter, unsalted
- 1/4 tsp sea salt
- 3 Tbsp water
- 1 tsp baking soda
- 2 cups roasted and lightly salted pumpkin seeds
- 1 cup chocolate chips
Set out a cookie sheet with a silicon bake mat or wax paper placed in it. Lightly oil the bake mat or wax paper.
In a sauce pan over medium-high heat, combine the sugars, butter, salt and water. Stir until combined. Once the butter is completely melted, stir again and clip on a candy thermometer and heat to 3000 F. Remove from the heat and immediately stir in the baking soda. Once combined add the pumpkin seeds and stir well. Quickly spread over the mat or wax paper and spread to the edges with a lightly oiled silicon spatula. Let cool 30 minutes. Gently break into pieces.
Put the chocolate chips in a microwave safe bowl and microwave at 30 second intervals until the chocolate chips are fully melted, stirring as they get more melted until smooth. Spoon the melted chocolate into a baggie or disposable pastry bag and snip a very small piece off one corner. Drizzle over the brittle pieces. Chill the brittle to set the chocolate. Store in an airtight container.