- 2 Tablespoons Challenge Butter, divided; plus additional to butter pan
- ¼ teaspoon ground red pepper
- ½ teaspoon salt
- 1 cup raw hulled pumpkin seeds
- ½ teaspoon pumpkin pie spice
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¾ teaspoon baking soda
1Butter a large baking sheet and set aside.
2Melt about 1 teaspoon of the butter in a small sauté pan over medium heat. Add red pepper, salt and pumpkin seed. Stir and toasted seeds until they are aromatic and lightly browned. Remove from heat, transfer to a small bowl and combine with pumpkin pie spice and set aside.
3Combine sugar and corn syrup in a 2 quart glass batter bowl and microwave on High for 3 minutes. The syrup will be boiling rapidly and will be at about 275˚F (soft crack stage).
4Stir mixture and add seasoned pumpkin seed mixture. Microwave on high for an additional 5 minutes, stirring mixture after 2½ minutes. Syrup will darken and the temperature will be about 350˚F (hard crack stage).
5Quickly stir in the remaining butter. Stirring constantly, sprinkle the baking soda over the mixture. Quickly pour mixture onto prepared baking sheet and spread into a thin layer.
6Cool completely and break into bite size pieces. Store in an airtight container.