Line an 8 x 8-inch square baking tin with parchment in a criss-cross fashion, allowing a 1-inch overhang on all sides. Spray with nonstick spray.

In a small saucepan, warm cream, butter, pumpkin purée, sea salt, and spices over medium heat. Do not boil.

Meanwhile, combine granulated sugar, corn syrup, and apple juice in a separate medium saucepan. Cook, without stirring, until mixture resembles honey, and temperature reaches 290° F (143° C) on a candy thermometer. If necessary, swirl the pan occasionally to keep the caramel moving.

Remove from heat. Pour in warm cream, then wait a minute for the bubbles to subside.

Return to heat. Cook until temperature reaches 255-260° F (124-126° C) on a candy thermometer.

Immediately pour into prepared tin. Allow caramel to set, uncovered, for 6-8 hours, or overnight.

Lifting by the parchment edges, remove caramel slab and place on a large cutting board. Peel away the parchment. With a sharp, well-oiled chef’s knife, cut into squares or rectangles.

Wrap in squares of parchment. Store wrapped caramels in an airtight container at room temperature for up to 2 weeks.