Remove stems from apples wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding through the bottom.

Combine sugar, corn syrup, cinnamon candies, and
water in medium-sized saucepan.

Cook until the candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300 degrees using a candy thermometer without stirring.

Find a nice pumpkin. Fresh is always best. Cut the top open and gut that pumpkin.

Do not wash the pumpkin seeds. Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Add salt to taste and bake at 250° until dry, stirring occasionally. Bake for 15 to 30 minutes or until the start to turn a very light gold. Baking time depends on the size of the sheet and amount of seeds.

Line a cookie sheet with parchment paper. In a medium
bowl combine 3 tablespoons of the sugar and the salt,
cumin, cinnamon, ginger, and cayenne.

Heat peanut oil in a large nonstick skillet over high heat.
Add (prepared) pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.

Transfer to bowl with spices and stir well to coat. Let cool.

In a small saucepan bring syrup ingredients to a boil, stirring until sugar is dissolved, and simmer, covered, 5 minutes. Cool syrup.

Syrup may be made 1 week ahead and chilled, covered.

If you prepare in advance, keep in a glass bottle, capped tightly in the refrigerator.

Brew up your favorite tea and add a few drops to your cup of tea to taste. Serve with a cinnamon stick to stir and add some extra cinnamon taste.