Pumpkin Spice Caramels

Instructions

1. Line a small pan, such as a loaf pan or 6 inch baking dish with parchment paper, leaving an overhang to help remove the caramel later.
2. Combine all ingredients except pepitas in a large pot over low heat. Once butter is melted, increase the heat to medium high.
3. Swirl the pan occasionally to ensure nothing is sticking to the bottom.
4. If you have a candy thermometer, watch for the mixture to reach 248 degrees F. If you don't have one, once the mixture gets thicker, begin occasionally using a spoon to scoop a tiny bit of the mixture and drop it into a bowl of ice water. You're looking for it to form a firm ball when pressed together (basically the consistency you would want the final caramels).
5. When the mixture reaches this temperature or stage, immediately remove it from the heat and carefully pour it info the lined pan. Tap the pan on the counter to get rid of any air bubbles but do not touch the hot candy.
6. Wait about 15 minutes before sprinkling a few pepitas on top. Once fully cool and set (about 2 hours) lift the caramel out of the pan and cut it into squares. Wrap them individually to store or just serve them on a plate.