Directions

1. Combine sugar and salt in small skillet or saucepan over medium heat. Cook without stirring, shaking pan occasionally, until sugar has melted and is amber in colour, about 5 minutes.
2. Meanwhile, spray small baking sheet with nonstick cooking spray. Spray a large spoon with nonstick cooking spray.
3. As soon as sugar is amber, immediately add pumpkin seeds, remove from heat, and stir until seeds are coated, about 1 minute.
4. Transfer to baking sheet, spreading seeds out with spoon. When cool enough to handle, break up the seed brittle.
5. Peel and thickly slice bananas crosswise on the diagonal and divide among 4 dessert bowls.
6. Spoon 1/3 cup (75 mL) frozen yogurt over each serving. Drizzle with chocolate syrup and sprinkle pumpkin-seed brittle on top.

Helpful Hint: Use a skillet with a light-coloured surface (such as white enamel) so you can tell when the sugar has turned “amber”. It’s hard to judge the colour of the caramel in a dark-coloured skillet.