Best Pumpkin Seed Candy Recipes

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PUMPKIN-SEED CANDY



Pumpkin-Seed Candy image

These wrapped candies are perfect treats for celebrating Halloween.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 30 pieces

Number Of Ingredients 4

1 cup hulled pepitas
1/4 cup sugar
2/3 cup good quality honey
3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Steps:

  • Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
  • Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285 degrees on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
  • Let the mixture cool to 240 degrees, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
  • When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

PUMPKIN SEED CANDY



Pumpkin Seed Candy image

Make and share this Pumpkin Seed Candy recipe from Food.com.

Provided by Kimke

Categories     Candy

Time 30m

Yield 30 pieces

Number Of Ingredients 4

1 cup hulled pumpkin seeds (pepitas)
1/4 cup sugar
2/3 cup good-quality honey
3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Steps:

  • Heat a large skillet over medium-high heat.
  • Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
  • Transfer to a bowl to cool.
  • Place sugar and honey in a small saucepan.
  • Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
  • Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
  • Remove from heat, and stir in cold butter.
  • Let the mixture cool to 240°, about 4 minutes.
  • Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
  • Spoon a scant tablespoon of the honey mixture into each cup.
  • Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
  • When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
  • Wrap in cellophane.

Nutrition Facts : Calories 64.4, Fat 3.3, SaturatedFat 1.1, Cholesterol 3, Sodium 1.3, Carbohydrate 8.7, Fiber 0.2, Sugar 7.9, Protein 1.2

PUMPKIN SEED CANDY



Pumpkin Seed Candy image

Treat the kids to this Pumpkin Seed Candy recipe. This yummy Pumpkin Seed Candy gets its rich color and flavor from piloncillo (Mexican brown loaf sugar).

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 56 servings, one piece each.

Number Of Ingredients 4

1 qt. (4 cups) hulled pumpkin seeds
1 cup sesame seed
2 lb. piloncillo (Mexican brown loaf sugar), grated or broken into chunks
1 qt. (4 cups) water

Steps:

  • Line 13x9-inch baking dish with parchment or wax paper; set aside. Cook pumpkin seeds in heavy skillet on medium-low heat 3 to 5 min. or until seeds pop and begin to turn brown, shaking skillet occasionally to stir the seeds. Cool. Place in food processor container or large mortar. Add sesame seed; pulse until pumpkin seeds are broken but not ground. Set aside.
  • Mix piloncillo and water in large heavy saucepan. Bring to boil on medium heat; cook until piloncillo is completely dissolved, stirring frequently. Continue cooking, without stirring, until temperature reaches 245°F on candy thermometer or until a small amount dropped into very cold water forms a firm, but pliable, ball.
  • Add pumpkin seed mixture; mix well. Immediately pour into prepared baking dish. Cool completely. Cut into 48 pieces.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0.8563 g, Sugar 0 g, Protein 3 g

PUMPKIN SEED HARD CANDY



Pumpkin Seed Hard Candy image

Number Of Ingredients 4

3/4 cup green shelled pumpkin seed, toasted
1 cup sugar
1/8 teaspoon salt
1 tablespoon unsalted butter

Steps:

  • 1. Grease a baking sheet. In a medium dry skillet, toast the pumpkin seeds, stirring, over medium heat until they begin to brown, pop around in the pan, and smell toasty. Transfer to a plate to cool. 2. Preheat oven to 200° and put the baking sheet in the oven to warm. (This will help the candy spread.) Put the sugar in a heavy medium skillet, and heat over medium heat, stirring frequently, until the sugar melts. Continue stirring until the melted sugar turns lightly golden brown, 3 to 4 minutes. Take care not to let the sugar get dark brown once it starts to turn, it colors fast. Stir in the toasted pumpkin seeds, salt, and butter. (The seeds will probably make a popping noise.) 3. Immediately spread the mixture with the back of a spoon on the warm baking sheet. Work quickly because the caramel will begin to harden right away. Cool the brittle completely. Break into 12 free-form pieces and store, covered, at room temperature for several weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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