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1
Preheat the oven to 375 degrees F.
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2
Place the pine nuts and pumpkin seeds on a sheet pan and place in the oven.
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3
Roast the nuts until golden, shaking the pan periodically to ensure even browning, about 10 minutes.
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4
Line a large sheet pan with a silpat cover, or, with aluminum foil.
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5
Smooth out any wrinkles that form on the sheet pan, grease with the vegetable oil and set aside.
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6
In a large, heavy-bottomed saucepan, combine the sugar and water and bring to a boil, without stirring.
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7
Add the corn syrup and continue to boil the sugar, brushing down the sides of the saucepan with a brush that's been dipped in water to force down into the pan any crystallized sugar that forms on the walls of the pan.
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8
When the sugar reaches 250 degrees F, gradually add the butter, but do not stir.
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9
Continue to cook the sugar until it starts to turn a light caramel color.
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10
Remove from the heat and add the salt and baking soda, stirring to distribute.
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11
Pour the sugar over the silpat and cover evenly, making a thin sheet over the silpat.
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12
While the sugar is still warm, sprinkle the pine nuts and pumpkin seeds over the candy.
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13
Allow to cool completely before breaking and serving.
