Melt the butter and cinnamon in a small saucepan over medium heat.

Stir in the brown sugar and honey then bring it to a boil, without stirring, until the mixture is dark amber and the candy thermometer reached 280 degrees F.

Stir in the pumpkin seeds and salt and cook until 300 degrees F, around 2 minutes.

Carefully pour the mixture on to a parchment lined baking sheet, spreading in to a thin layer with an oiled spatula and let it cool completely. Please be so careful since the mixture is extremely hot!

After around 10 minutes, the brittle should be cool enough to handle. Peel the brittle away from the parchment paper and break it in to pieces.