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1
Place the oil and seeds into a 10-inch saute pan and set over medium-high heat.
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2
Toast the seeds while constantly moving the pan.
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3
You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes.
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4
Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.
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5
Line a half sheet pan with a silicone baking mat.
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6
Place a 3-quart saucier inside a large cast iron skillet.
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7
Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil.
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8
Stop stirring, cover and cook for 3 minutes.
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9
Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes.
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10
Remove from the heat and stir in the pumpkin seed mixture.
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11
This will greatly reduce the temperature of the sugar, so work quickly.
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12
Once evenly mixed, pour the mixture onto the prepared half sheet pan.
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13
Using an oiled spatula, spread thin.
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14
You will have to work quickly when pouring out and spreading the mixture in the pan.
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15
Cool completely, approximately 30 minutes, and then break into pieces.
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16
Store in an airtight container for up to 2 weeks.
