Halloween Sweet and Spicy Pepitas Popcorn Balls

Pop the popcorn according to package instructions. It should be hot, carefully open package and transfer popcorn into a large bowl.

Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, 4 to 6 minutes. (Do this in batches, if needed.) Stir into the popcorn. Alternatively you can toast pumpkin seeds in a toaster oven under 350 F degree for 12 to 14 minutes or until browned.

Make caramel:

Warm the cream over low heat and keep warm while you cook the sugar.

Add the sugar and corn syrup and in a deep, heavy-bottomed large saucepan.

Cook over medium heat, stirring occasionally until the sugar dissolves.

Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, 6 to 8 minutes.

Stir in the butter and salt into the sugar mixture, whisk until dissolved.

Gradually pour in the cream and vanilla, be careful, the mixture will bubble up.

Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more.

Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.

When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls.

Make about 20 balls.

Wrap in waxed paper and tie with a string, if desired.

Store covered at room temperature for up to a week.