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Dry toast the pepitos in a skillet until they start to pop. Line the bottom and the sides of an 8-in square glass pan with parchment.
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Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
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In a saucepan, combine heavy cream, pumpkin puree and spices.
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Get this mixture quite warm, but not boiling. Set aside.
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In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water.
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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. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
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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.
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Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.
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Keep the caramel out at room temperature for 3-4 weeks.