The espresso and salt in this brittle balance out the sugar, making for a complex twist on a classic confection.

Preheat the oven to 350°F.

Spread on a baking sheet and toast until browned and fragrant, 10 to 12 minutes:

Combine in a small bowl:

Have ready a large baking sheet lined with buttered parchment paper or a silicone liner. Add to a deep, heavy pot:

Cook, stirring, over medium heat until the sugar is dissolved. Increase the heat to high and cook, without stirring, until the syrup reaches 285°F, the soft-crack stage. Stir in the toasted pumpkin seeds and continue cooking, stirring constantly, until the mixture reaches 300°F, the hard-crack stage. Remove from the heat and add the baking soda mixture, stirring until the butter is melted. Pour the brittle as thinly as possible onto the greased or lined baking sheet—do not spread with a spatula. If desired, sprinkle with:

Let cool completely, break the brittle into pieces, and store between layers of wax or parchment paper in an airtight container at room temperature for up to 1 month.