Pumpkin Seed Crackle: from "The Complete Squash" by Amy Goldman (Pittsburgh Post-Gazette, October 04, 2007)

* 2 cups hulled pumpkin seeds
* 1/2 teaspoon vegetable oil
* 1 teaspoon salt
* 2 cups sugar
* 1 1/3 cups water
* 1 cup dark corn syrup
* 1 1/2 tablespoons unsalted butter

Butter an 11-by-17-inch baking sheet. Toss pumpkin seeds with vegetable oil and transfer to a large, heavy-bottomed skillet. Toast over medium heat, stirring constantly until seeds crackle and pop and become light golden, about 10 minutes. Stir in salt. Cool on a clean baking sheet.

In a large saucepan over medium heat, mix sugar, water and corn syrup until the sugar dissolves, about 3 minutes. Increase heat to high and boil without stirring until the mixture registers 260 degrees on a candy thermometer, 30 to 45 minutes.

Remove from heat and quickly stir in the pumpkin seeds and butter until just combined and the butter melts. Pour onto buttered baking sheet. Spread evenly with the back of a spoon. Loosen and remove the candy, break into pieces and store in an airtight container in a cool place or freezer.