INGREDIENTS: 2 1/2 cups white sugar; 1/2 cup water; 1 pinch of salt; 2 cups unsalted raw pumpkin seeds.

DIRECTIONS: Line a baking sheet with parchment paper or a silicone mat. Combine sugar, water and salt in a saucepan over medium heat. Bring to a boil, stirring constantly until the sugar has dissolved and turned a golden brown color. Immediately add the pumpkin seeds and mix well to coat with the caramelized sugar. Spread the very hot pumpkin seed mix thinly onto the prepared baking sheet. Let the mixture cool to room temperature. Break or cut into bite sized pieces. Store in an airtight container in a cool place or in the refrigerator.