Chili Pumpkin Seed Brittle

In a small pan bring sugar, water, salt, and chili to a simmer over medium heat, stirring until sugar dissolves. Stop stirring and allow to simmer for 8-10 minutes until at soft ball stage using a candy thermometer (234-240 degrees F).

Turn down heat to medium low and stir in pumpkin seeds with a wooden spoon. Continue to stir until sugar becomes granular, 2-3 minutes. Turn heat back up to medium and continue cooking for about another 5-6 minutes until sugar dissolves again and becomes a rich caramel color. Spread the mixture out onto parchment paper. Top with another sheet of parchment and roll as thin as possible. When cooled, break into pieces for brittle.