Butter a large baking sheet and set aside.
Melt 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.
Combine 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.)
Stir 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.)
Quickly 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.
Cool completely and break into bite size pieces. Store in an airtight container.
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