Prepare the apple reduction: In a small sauce pot over medium heat, combine shallots, vinegar and honey. Simmer, stirring occasionally, until reduced by half, about 10 minutes. Add apple cider and continue to cook until the mixture is thick and syrupy, another 5 to 10 minutes.
Prepare the candied pumpkin seeds: Preheat oven to 350 degrees F.
Spread pumpkin seeds out on baking sheet and bake, stirring once, until nicely toasted and golden, about 10 minutes. Set the pumpkin seeds aside. Keep the oven on.
Heavily grease another baking sheet with neutral oil or nonstick spray and set aside.
Combine sugar and water in a medium sized sauce pot and mix well. Place pot on stove over medium heat and cook, stirring constantly, until the sugar is dissolved. Add pumpkin seeds to the syrup and simmer on low heat for 30 minutes, stirring occasionally.
Using a slotted spoon, drain pumpkin seeds out of the syrup, spread out onto the greased baking sheet and sprinkle with salt and pepper to taste. Toast seeds in the oven for about 15 minutes or until they are very crunchy. Let cool completely before using.
Prepare the Brussels sprouts: Trim the stem end of the Brussels sprouts and cut a cross about 1/4 inch deep in the top of the sprouts.
Heat the oil in a sauce pot to 315 to 325 degrees F.
Working in batches, fry the Brussels until dark golden brown and very crispy, 5 to 8 minutes per batch. Drain Brussels on a paper towel and sprinkle with salt immediately.
Put Brussels in a large bowl with the apple reduction and toss until the Brussels are well coated with the sauce. Plate the Brussels in a large bowl or platter and crush or chop the pumpkin seeds before garnishing on top.
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