• 1 cup pumpkin seeds
• 1 cup sugar
• pinch of salt
• 2-3 strips cooked bacon, crumbled
• 1½ tbsp fresh rosemary, chopped
• ½ tsp cayenne pepper
• 1 egg white

1. Preheat oven to 375°
2. To cook bacon, heat a large skillet over medium-high and cook until crisp, being careful not to let it burn. Drain on a paper towel. Crumble into small (but not tiny) pieces and set aside
3. Line a baking with parchment paper, a silicon mat or aluminum foil 
4. In a medium bowl, mix the sugar, salt, rosemary, cayenne, bacon pieces, and pumpkin seeds
5. In another bowl, whisk the egg white for a few minutes until foamy, but not stiff. Fold the egg white into the pumpkin seed mixture
6. Place the brittle mixture onto the prepared cookie sheet, spreading it thinly and evenly with a soft spatula
7. Bake about 25 minutes, or until the brittle is a good golden brown color. Remove and let cool
8. Break brittle into 1½" pieces. The brittle will keep, covered, in a cookie tin or tightly-sealed plastic bag for several days

Recipe adapted from Notes From a Maine Kitchen by Kathy Gunst, copyright © 2011, Published by Down East Books