I love Halloween but I am not a big candy eater. However, as the proud recent owner of Fany Gerson’s beautiful 'My Sweet Mexico' (thanks to the Piglet), I could not resist trying my hand at some candy. Inspired by the lonely bag of pepitas in my freezer and a quick Internet search, this brittle is adapted from a recipe by Susan S. Bradley. While orange and black may conjure up Halloween jack-o-lanterns, green (pepita) and black (sesame) makes me think of wicked witches. With a honey-butter caramel base, creamy macadamia, nutty pepita and black sesame, and additional warmth from the Ras el Hanout, this stuff is pretty wicked. I am almost certain that eating too much of it in one sitting will result in a trip to the dentist, so share with your friends! <br /> <br />Note: If you want the sesame seeds more evenly distributed, instead of spreading on the baking sheet, reserve sesame seeds and add right before the baking soda mixture, after the candy has reached the hard crack stage. Personally, I enjoyed the nuttiness of the clustered seeds. - gingerroot

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