Line a small loaf pan with waxed paper. Brush the sides — but not the bottom — lightly with butter and sprinkle the pumpkin seed kernels in the bottom. Whisk the maple syrup, brown sugar, cream, corn syrup, nutmeg, lemon juice and salt together in a heavy bottomed, medium saucepan. Brush down the sides of the saucepan with water to remove any stray grains of sugar.

Set a candy thermometer into the sugar mixture. Cook the mixture over medium heat, without stirring, until it reaches "the firm ball" stage, or 248 degrees on the thermometer. Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the "soft ball stage" or 240 degrees on a candy thermometer.

Remove from heat and stir in butter and vanilla. Pour the caramel over the pumpkin seeds in the prepared pan. Cool to room temperature.

When fully cooled, peel from the waxed paper. Cut into 24 (1-inch) squares. Wrap individually in waxed paper to store. Will stay fresh in an airtight container for up to a week.

Makes 24.

PECAN CARAMEL SPIDERS

On a baking sheet lined with waxed paper, mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a few inches apart on the sheet.

Make the caramel: Warm the cream over low heat and keep warm while cooking the sugar. Place sugar and corn syrup in a deep, heavy-bottomed large saucepan. Cook over medium high heat, stirring occasionally until the sugar dissolves. Stop stirring, raise the heat to medium-high heat and simmer until the sugar reaches the "hard crack" stage, or 305 degrees on a candy thermometer. Whisk the butter and salt into the sugar mixture.

Gradually pour in the cream and add vanilla. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches "soft ball" stage, or 240 degrees on a candy thermometer. Immediately remove from heat and cool for 1 minute.

Ladle a few tablespoons of warm caramel over a few of the nut clusters to make the bodies of the spiders. Next, press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand to help because the caramel can set quickly. If caramel hardens before all the spiders are made, warm over very low heat. Let spiders cool 15 minutes.

Meanwhile, put the chocolates in a medium heat-proof bowl. Bring a saucepan filled with 1-inch of water to a very slow simmer. Set a bowl over, but not touching the water. Stir the chocolate occasionally until melted and smooth.

An alternative method calls for placing the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir and continue heating until completely melted, about 2 to 3 minutes more.

Spoon about 1 tablespoon melted chocolate on top of each spider. Sprinkle with chocolate curls, Let cool until firm.

Makes 30.

SWEET OR SPICY POPCORN BALLS

Pop the popcorn according to package instructions. While hot, carefully open package and empty popcorn into a large bowl. Toast the peanuts in a large skillet over medium-high heat until lightly browned, about 3 to 5 minutes. Add to the popcorn.

To make caramel, warm the cream over low heat and keep warm while cooking the sugar. Place sugar and corn syrup 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 on a candy thermometer.

Add butter and salt to the sugar mixture. Slowly pour in the cream and vanilla. Reduce the heat to medium and continue to cook until the sugar reaches "soft ball" stage or 240 degrees on a candy thermometer. Remove immediately from heat and stir in cayenne pepper. Pour caramel over the pop-corn and stir to evenly coat. When the popcorn is cool enough to handle, coat your hands with some butter and shape popcorn into 15 balls about 3 1/2 inches in diameter.

Makes 15.

Note: Substitute M&Ms for roasted peanuts and omit the cayenne pepper for a sweeter, kid-friendly version.