Preheat oven to 450°F. Spread pumpkin seeds in a single layer on a rimmed baking sheet. Toast in oven until SLIGHTLY darkened & fragrant, approx. 5 min or until popping sound slows down, (watch it.)
Meanwhile, line baking sheet with parchment or cling wrap or silpat mat (something that keeps the candy from sticking). Stir together cinnamon, ginger, cayenne, cloves, & nutmeg in small bowl, set aside.
Pour 1/4 cup water into small heavy bottom saucepan. Add sugar & butter. Cook over medium-high heat, stirring until sugar in just dissolved and syrup is clear. Continue to cook, without stirring, until mixture registers 300 degrees F on a candy thermometer.
Immediately remove from heat. Gently stir in spices & add that glop of molasses. Add pumpkin seeds, stirring just to coat.
Working quickly, pour mixture onto lined baking sheet. Spread into an even layer with a spoon or spatula. Let cool completely. Break into pieces. ENJOY!!!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.