adapted from Anna Jones’s “Maple-Pumpkin Praline” in The Modern Cook’s Year
Heat a medium skillet over moderate heat and add ⅓ cup raw pepitas and a bit of oil (less than 1 teaspoon). Shake pan as the pepitas brown and begin to pop. Sprinkle with a pinch of flaky salt, drizzle in 1 teaspoon maple syrup, and cook, stirring, for a minute to caramelize. Transfer to a plate or piece of parchment paper to harden and cool. Break apart with your fingers and use as a garnish.