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1
Preheat the oven to 350F.
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2
Unfold the banana leaves, lightly wipe them with a cloth, and cut into 5-inch squares or circles using scissors (not a knife).
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3
Lay at least 2 dozen on a couple of baking sheets, but have a few extra just in case.
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4
Lay the pumpkin seeds in a single layer on a parchment paperlined baking sheet and toast in the oven until they are only very slightly brown around the edges, 4 to 6 minutes.
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5
Turn off the oven but leave them inside.
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6
Combine the sugar, water, corn syrup, and vanilla in a small saucepan and set aside.
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7
Pour the honey into a separate saucepan, place over medium-low heat, and attach a candy thermometer to the side of the pan (you may need to tilt it slightly to be able to read it).
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8
Place the egg whites in the bowl of a stand mixer or use a handheld mixer.
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9
Once the honey reaches 226F, start whipping the egg whites on high speed and continue cooking the honey until it reaches 248F, about 4 minutes.
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10
Immediately put the pot with the sugar mixture over the heat, transferring the clean thermometer to it.
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11
Drizzle the hot honey in a stream into the egg whites, while continuing to whip on high speed.
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12
Cook the sugar mixture until it reaches 298F, 5 to 7 minutes.
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13
Slowly pour the sugar mixture into the egg whites (if you do it too fast the whites will collapse), while you continue to whip on high speed.
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14
Once you have added all the sugar, whip for 2 to 3 minutes longer.
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15
Remove the bowl from the mixer and fold in the pumpkin seeds by hand, reserving about 1/2 cup to top.
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16
Spoon 2 to 3 tablespoons of the mixture onto each banana leaf, using the back of the spoon to spread it.
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17
Dip the spoon lightly into hot water as needed to prevent sticking, but make sure the spoon is not too wet.
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18
Sprinkle the reserved pumpkin seeds over the surface.
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19
Allow to set for 2 hours.
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20
Store in an airtight container in a dry cool place for about 3 weeks.
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21
If you need to stack them, make sure each nougat is sandwiched between 2 banana leaves.
