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1
Toss the pumpkinseeds with the oil in a large bowl; transfer to a large, heavy-bottomed skillet.
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2
Toast over medium heat, stirring constantly, until the seeds crackle and turn pale golden, about 10 minutes; remove from heat, and stir in the salt.
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3
Transfer to a baking sheet to cool.
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4
Stir together the sugar, 1 1/3 cups water, and the corn syrup in a large, heavy saucepan over medium heat.
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5
Cook, stirring, until the sugar is dissolved, about 3 minutes.
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6
Raise heat to high; dont stir, but occasionally wash down the sides of the pan with a pastry brush dipped in cold water to prevent crystals from forming.
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7
Cook until the mixture registers 260F (hard-ball stage) on a candy thermometer, 10 to 15 minutes.
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8
Meanwhile, butter an 11 x 17-inch rimmed baking sheet; set aside.
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9
Remove the pan from the heat.
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10
Working quickly, stir in the butter and toasted pumpkinseeds until the butter is melted and the mixture is combined.
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11
Immediately pour into the buttered sheet, spreading it with the back of a spoon to form an even layer (avoid touching the syrup with your hands).
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12
Let cool completely on a wire rack.
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13
When the mixture is hard, flex the baking sheet to loosen and remove the crackle; break it into pieces with your hands.
