Pumpkin Seed Praline

1. 1

   Preheat oven to 250F.

2. 2

   Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.

3. 3

   Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.

4. 4

   Cook caramel without stirring, swirling pan, until deep golden.

5. 5

   Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.

6. 6

   (If caramel hardens and is difficult to spread, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)

7. 7

   Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.