By Paula DeenJUMP TO RECIPE
- 1 stick unsalted butter
- 1 cup light brown sugar
- 1/2 cup honey
- 1/2 teaspoon pumpkin pie spice
- 2 cups roasted and salted pumpkin seeds
Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 °F, about 6 minutes. Stir in pumpkin pie spice and pumpkin seeds. Cook until mixture reaches 300 °F, about 2 minutes. Pour onto a baking sheet lined with parchment paper. Let cool completely. Break into pieces. Store in an airtight container at room temperature.