Pumpkin Seed Candy Recipes

Steps:

• Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.

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.

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.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
• Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
• Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

Steps:

• Preheat oven to 350 degrees. Butter an 11-by-17-inch rimmed baking sheet; set aside.
• Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.

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.

Steps:

• Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.