Line a cookie sheet with parchment paper and grease well.

In copper pot or heavy bottom sauce pan, add sugar, light corn syrup and water and stir until well mixed. Cook on medium heat, stirring until mixture comes to a boil.

When temperature reaches 290 degrees (use a candy thermometer) add the pepitas, almonds, butter and salt. Candy will bubble but stir until well mixed.

When temperature reaches 300 remove from heat, stir in baking soda, cayenne pepper, and cinnamon well mixed. Candy will bubble again.

Immediately pour onto lined cookie sheet. Spread evenly and sprinkle a pinch of sea salt on top. Let cool then crack brittle into pieces.