PUMPKIN SEED HARD CANDY
Number Of Ingredients 4
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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