1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
1/2 cup packed light-brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted
1. Butter an 11-by-17-inch rimmed baking sheet; set aside.
2. Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
15 Kitchen Shortcuts That Will Change the Way You Cook
36 Dinners You Can Make in Just 15 Minutes!
No-Mess One-Bowl Desserts: 12 Recipes for Lazy Bakers
These spiderweb florentines are pretty darn addictive, too.