They turned out SO WELL last November, so I'm not sure what I did differently this time... well, except for using triple the amount of pumpkin seeds. Because last time the amount of sweet spicy seeds I made were just not nearly enough. Except for George, who doubtless still has a few seeds left of the offering I gave him so many months ago, in a tiny little container on his computer desk.
At any rate, my sugar was not caramelizing, so I added a good dollop of water. Oh. There it went. Abruptly I had a dark brown bubbling mess on my hands, and it was then I realized that I'd gone from the formerly 30-second-long operation of spicing some pumpkin seeds and gone into Candying Territory. As someone who knows perfectly well that it can take the tiniest bit of sugar syrup all-fucking-day-long to crystallize, I was not amused.
So I just kept the heat on high and stirred the stuff until it... kinda sorta crystallized.
I have created... spicy pumpkin brittle. Fortunately, it's still very tasty.
(The main difference between these pumpkin seeds and fresh ones scooped right from out the pumpkin: these are a bit more rubbery, tend to roast up less crisp. And of course I'm missing the lovely pumpkiny bits. They arrived washed and scrubbed and almost bleached-looking. But oh well.)