Pumpkin Seed Candy
Print recipe
| Yield | 30 (1 piece each) |
| Meal type | Dessert |
| Source | Martha Stewart Website |
Ingredients
- 1 cup hulled pepitas (pumpkin seeds)
- 1/4 cup sugar (1 3/4 ounces)
- 2/3 cups good quality honey
- 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing
Directions
| 1. | |
| 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. | |
| 2. | |
| 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. | |
| 3. | |
| Let the mixture cool to 240 degrees. about 4 minutes. Meanwhile, brush the inside of thirty 1-inch-diameter black paper cups with melted butter. Spoon a scant tablespoon of the honey mixture into each cup. | |