A hint of spicy heat keeps this candy from tasting too sweet.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
24
Yield:
about 1 lb. (24 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare toasted pumpkin seeds according to recipe except add cumin and cayenne pepper to the oil mixture. Or, use purchased pumpkin seeds and omit cumin and cayenne.

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  • Line a 13x9x2-inch baking pan with foil, extending it over edges.

  • Butter sides of a heavy 2-quart saucepan. In pan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290 degrees F (soft-crack stage), about 15 minutes. Watch carefully after 280 degrees F to prevent scorching.

  • Remove saucepan from heat; remove thermometer. Quickly stir in toasted pumpkin seeds. Pour candy into prepared pan; spread evenly (mixture will be thick). Let candy stand until firm. When candy is cool and firm, use foil to lift from pan. Break into pieces. Store tightly covered.

Nutrition Facts

138 calories; fat 11g; cholesterol 16mg; saturated fat 4g; carbohydrates 10g; mono fat 4g; poly fat 2g; sugars 9g; protein 2g; vitamin a 194.4IU; niacin equivalents 0.2mg; folate 4mcg; sodium 82mg; potassium 74mg; calcium 10.1mg; iron 0.9mg.
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