- 1 tsp. canola oil
- 1 and ¼ cups hulled pumpkin seeds
- ⅛ tsp. cloves
- ⅛ tsp. ginger
- ½ tsp. ground cinnamon
- 1 cup sugar
- ½ cup maple syrup
- ¼ cup water
- 2 Tbsp. dairy or non-dairy butter
- pinch kosher salt
- ¾ tsp. baking soda
- Heat oil in a large skillet over medium heat. Add the pumpkin seeds, stir to coat with oil, and gently toast for 2 minutes. You don’t want to fully toast the seeds yet, so they shouldn’t brown. Remove the pan from the heat, sprinkle in spices, and toss to coat. Set aside.
- Line a baking sheet with parchment paper and spray with cooking spray.
- In a large saucepan with a candy thermometer set up, combine sugar, maple syrup, and water. Bring to a boil over medium heat, stirring occasionally. Once the sugar begins to boil, stop stirring. Cook until the sugar reaches 300⁰F, using a wet pastry brush to wipe down any crystallized sugar from the sides of the pan as needed. When the sugar reaches 300⁰F, add butter, salt, and 1 cup of the spiced pumpkin seeds (reserve the last ¼ cup of seeds for topping).
- Continue to cook until the mixture reaches 310⁰F. Remove from heat and stir in baking soda. This will cause the mixture to bubble up a bit.
- Working quickly, pour the syrup onto the greased parchment and spread evenly with a greased, heatproof spatula. Sprinkle with remaining pumpkin seeds while the syrup is still hot, so they stick to the top. Allow to cool for at least 2 hours before breaking into pieces and serving.