Ingredients
1 teaspoons plus 2 cups butter, softened, divided2 cups sugar1/2 cup water2 tablespoons corn syrup1 teaspoon pumpkin pie spice1/4 teaspoon salt1 cup roasted pumpkin seeds or pepitas
Preparation
Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.
