Salted Pumpkin Caramels

Instructions

1. Dry toast the pepitos in a skillet until they start to pop.
2. Line the bottom of an 8-in square glass pan with parchment. Butter the parchment and the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment. Sprinkle with a little flaky sea salt.
3. In a saucepan, combine heavy cream, pumpkin puree and spices. Warm the mixture, but not to the point of boiling.
4. In a second medium-sized heavy bottomed pan, (with sides at least 4 inches high,) combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer.
5. This will take awhile -- like 30-60 minutes -- but don't leave the kitchen, keep an eye on it, and stir occasionally. When it hits 230 degrees start stirring frequently to keep it from burning.
6. As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
7. Pour the mixture into the prepared pan. Let cool 10-15 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a warm knife to cut them into 1-inch squares and wrapping them individually in waxed paper.