1 c  Sugar

      3 tb Hulled green pumpkin seeds,

           Chopped
  1 1/2 ts Sesame seeds

  In a dry heavy skillet cook the sugar over moderate heat until it begins to
  melt and continue cooking it, stirring with a fork, until it is melted
  completely and is golden caramel. Remove the skillet from the heat, stir in
  the pumpkin seeds and the sesame seeds, and, working quickly, pour the
  mixture onto a sheet of foil. Let the brittle cool and break into small
  pieces. **The brittle may be made 1 week in advance and kept in an airtight
  container.**
  Source: Gourmet Magazine
  :          October 1993
  :          Pg. 150
  From the collection of K. Deck