Grease a sheet tray with a bit of oil and set aside.

In a tall saucepan, add sugar, corn syrup, and water. Cook over medium high heat until the syrup turns a light amber color (or 300F if you have a candy thermometer). Lower heat to low.

Stir in the butter, vanilla extract, salt, and baking soda until combined.

Add pepitas and stir quickly until incorporated. Remove from heat and quickly spread on sheet tray to desired thickness.

Let cool for 30 minutes and then break into pieces. Store in an airtight container.