1 cup pumpkin seeds
1/3 cup brown sugar
1 tablespoon butter
3 tablespoons bourbon
1/4 cup locust roots
1 cup honey pumpkin puree
1 cup superfine sugar
1 tablespoon cornstarch
1 teaspoon baking soda
1 pinch salt
Place pumpkin seeds in a shallow bowl and sprinkle with half the honey sugar. Add bourbon, half of locust, and honey pumpkin puree. Mix all together, spread evenly over mixture. Decorate with remaining honey pumpkin puree.
Heat oven to 375 F. Spoon pumpkin mixture into left over spoon, spreading evenly to within 1/4 inch of drizzling surfaces of tin pans. Spoon remaining half honey pumpkin mixture into right over pumpkin mixture.
Bake 35 minutes in the preheated oven, or until pumpkin mixture is bubbly and aromatic and lightly browned. Cool 10 minutes and serve at room temperature.
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