Pumpkin Seed Candy

1. 1

   Heat a large skillet over medium-high heat.

2. 2

   Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.

3. 3

   Transfer to a bowl to cool.

4. 4

   Place sugar and honey in a small saucepan.

5. 5

   Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.

6. 6

   Add pepitas, and continue cooking until temperature registers 285u00b0 on a candy thermometer, 3 to 4 minutes.

7. 7

   Remove from heat, and stir in cold butter.

8. 8

   Let the mixture cool to 240u00b0, about 4 minutes.

9. 9

   Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.

10. 10

    Spoon a scant tablespoon of the honey mixture into each cup.

11. 11

    Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.

12. 12

    When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.

13. 13

    Wrap in cellophane.

No additional tips available.