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1
Pop the popcorn according to package instructions.
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2
It should be hot, carefully open package and transfer popcorn into a large bowl.
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3
Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, 4 to 6 minutes.
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4
(Do this in batches, if needed.)
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5
Stir into the popcorn.
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6
Alternatively you can toast pumpkin seeds in a toaster oven under 350F (180C) degree for 12 to 14 minutes or until browned.
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7
Make caramel:
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8
Warm the cream over low heat and keep warm while you cook the sugar.
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9
Add the sugar and corn syrup and in a deep, heavy-bottomed large saucepan.
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10
Cook over medium heat, stirring occasionally until the sugar dissolves.
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11
Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, 6 to 8 minutes.
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12
Stir in the butter and salt into the sugar mixture, whisk until dissolved.
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13
Gradually pour in the cream and vanilla, be careful, the mixture will bubble up.
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14
Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more.
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15
Immediately remove from the heat and stir in the cinnamon and cayenne.
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16
Cool for about a minute.
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17
Pour caramel over the popcorn and stir to evenly coat.
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18
When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls.
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19
Make about 20 balls.
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20
Wrap in waxed paper and tie with a string, if desired.
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21
Store covered at room temperature for up to a week.
