Cinnamon Sugar Spiced Pumpkin Seed Brittle

Prepare the cinnamon sugar by whisking together cinnamon and sugar. Store in an airtight container.

In a heavy bottomed sauce pan, melt the butter. Add the pumpkin pie spice, brown sugar and honey. Stir to dissolve. Bring to a boil and cook over medium high heat (do not stir) until a candy thermometer reaches 280 degrees. It will look like a light amber color and take about 6 minutes. Remove from heat and stir in the toasted pumpkin seeds. Pour on a Silpat or parchment-lined baking sheet and spread out in an even layer. Let cool just a couple minutes and then lightly dust with cinnamon sugar. Cool completely and then break up into pieces.

Note: To make toasted pumpkin seeds, bake seeds on a cookie sheet at 300 degrees for 30-40 minutes or until toasted.