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1
Soak the pumpkin seeds in abundant water overnight.
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2
Drain the water and peel the seeds, one by one, so that you only have the white part of the seed; discard the rest.
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3
(Its best if you can get some friends or family to help you with this part.)
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4
Grind the seeds in a food processor or hand mill.
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5
If you have a hard time, add a bit of water, a little at a time, but no more than 3/4 cup, until you have a fine paste.
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6
Combine the sugar and water in a heavy-bottomed pot and cook over medium heat until you reach the thread stage (see page 13).
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7
Add the pumpkin seed paste and continue to cook over medium heat, stirring continuously with a wooden spoon or a heatproof spatula, until thickened.
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8
Remove from the heat and stir in the canela.
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9
Line an 8 by 8-inch baking pan with parchment paper.
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10
Divide the mixture into three batches and tint one with enough food coloring to make it dark pink (almost fuchsia).
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11
Lightly dust a flat surface with a little confectioners sugar and roll out the two uncolored batches, until they are about 1 inch thick.
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12
Roll out the dark pink batch the same way.
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13
Place the pink sheet on top of the white sheets so they stick together (you can sprinkle a bit of water in between if theyre not sticking).
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14
Put the candy sheets on the prepared baking pan and allow to dry for a few hours, until the surface doesnt feel sticky.
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15
Unmold the candy, remove the parchment paper, then slice as desired and enjoy.
