After much reading of reviews and deep-thinking the chemistry of sugar, here's my contribution. It worked perfectly and was very pleasing to both eye and palate. 1 cup sugar; 1/4 cup water; 1/4 cup light corn syrup; 3/4 tsp. fine sea salt, divided; 3/4 cup raw green (hulled) pumpkin seeds; 1/4 cup sesame seeds; cayenne, pasilla chile powder, cinnamon to taste. Toast the seeds in a heavy cast iron skillet with a very small amount of oil ... maybe 1/2 a tablespoon. Season them with 1/2 tsp. fine sea salt plus remaining spices to taste. I found it took well over 1/2 teaspoon EACH cayenne and pasilla chile to get to medium warm in terms of spice profile, and somewhat less cinnamon to add a note of complexity.. Keep in mind you're going to mix the whole business with hot caramel, so you need a bolder profile than you might otherwise go for. When pleasantly toasted (but not burnt) remove from hot pan to stop the cooking promptly. I put them on a flexible cutting mat because it's easy to funnel the seeds into the caramel later. Mix the sugar, water, corn syrup and remaining 1/4 tsp. salt in a 2 quart heavy saucepan just until blended. Cook over moderate heat until it turns the shade of caramel you prefer. Stop before it gets too dark or it might taste burnt. Be patient. Don't stir it, although you can swirl it in the pan occasionally if you need something to do. Watch it carefully as it darkens more quickly toward the end. When ready take the pot off the flame, and stir the seeds into the caramel quickly, as it will start to set very fast. Pour out onto a Silpat lined baking sheet and quickly spread with a high-heat silicone spatula so the mass achieves an even thickness. Allow to cool thoroughly, peel off the Silpat, and break between sheets of parchment by hitting it with your rolling pin or kitchen hammer. The recipe doubles well. Not brave enough to triple as the mass would be hard to control.