Pella — 1 cup sugar
2 Tbsp lemon juice
pinch of salt
1 Tbsp butter
1/2 tsp cinnamon
1 1/2 lb toasted, hulled pumpkin seeds
1. In a heavy skillet, combine sugar, lemon juice and salt. Cook over medium, constantly swirling pan, for 6 minutes or until dark gold.
2. Remove from heat and add butter, cinnamon and pumpkin seeds.
3. Form into rounds with a scoop; place on an oiled,parchment-lined baking sheet to set.