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1
Heat a large skillet over medium-high heat.
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2
Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
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3
Transfer to a bowl to cool.
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4
Place sugar and honey in a small saucepan.
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5
Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
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6
Add pepitas, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes.
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7
Remove from heat, and stir in cold butter.
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8
Let the mixture cool to 240 degrees.
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9
about 4 minutes.
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10
Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
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11
Spoon a scant tablespoon of the honey mixture into each cup.
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12
Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
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13
When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
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14
Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire.
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15
Wrap the ends of floral wire around a skewer to form tendrils.
