Yes everyone, it's that time of year when pumpkin everything hits the market and we all go gaga over it! I'M NO EXCEPTION! :D
I was helping some little ones carve their pumpkins and they were just going to throw out all the orange junk ... OH HELL NO! I bet them I could make something tasty with the seeds (of course they didn't believe me), but lo and behold the salty sweet and slightly spicy goodness!

Ingredients:
1 teaspoon vegetable oil, plus additional for coating
7 ounces hulled pumpkin seeds (these are the green ones)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 pound 6 ounces granulated sugar
1 1/2 cup water

Directions:
Place the oil and seeds into a saute pan and set over medium-high heat. Toast the seeds while *constantly* moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.
Line a sheet pan with a silicone baking mat/wax paper.
Using a double boiler, add the sugar and water, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for about 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, about 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will reduce the temperature of the sugar, so work quickly. Once mixed, pour the mixture onto the prepared sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading. Cool completely, and then break into pieces. Store in an airtight container for up to 2 weeks.