Lightly yet thoroughly brush a marble slab or baking sheet, and a flexible metal spatula with butter or vegetable oil.

Stir together the Organic Cane Sugar, water and Organic Light Corn Syrup. Bring to a low boil and cover for three minutes, allowing the steam to cook down any sugar crystals that may have formed on the sides of the pan. Uncover and boil till a candy thermometer reaches 260°F. Toss together the pumpkin seeds, salt and smoked paprika and add, along with the butter, stirring constantly for even cooking, and boil till the thermometer reaches 295°F. Remove from heat and stir in the baking soda – it will foam and possibly sputter, be careful.

Immediately pour the mixture onto the prepared slab or sheet, spreading it wide as you pour. With a flexible metal spatula, spread the mixture as thinly as possible. Let cool for 5 minutes and run the spatula under the candy to prevent sticking. Allow to cool till cold and hard, crack into small pieces and store in an airtight tin for 2 to 3 weeks.