How to Make It
Place roasted unsalted pumpkin seed kernels (pepitas), light brown sugar, unsalted butter, pure maple syrup, ground cinnamon, kosher salt, and cayenne pepper in a mediumsize nonstick skillet over medium; stir with a wooden spoon. Cook, stirring often, until butter melts, mixture is fragrant, and spices coat pepitas, about 3 minutes.
Pour mixture in a single layer onto a baking sheet lined with parchment paper. Let stand at room temperature until completely cool and dry, at least 2 hours. Store in an airtight container up to 2 weeks.