Pumpkin Seed-Sesame Candy – a delicious recipe with pumpkin seeds, sesame seed, brown loaf sugar, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 13x9-inch baking dish with parchment or wax paper; set aside.
2
Cook pumpkin seeds in heavy skillet on medium-low heat 3 to 5 min.
3
or until seeds pop and begin to turn brown, shaking skillet occasionally to stir the seeds.
4
Cool.
5
Place in food processor container or large mortar.
6
Add sesame seed; pulse until pumpkin seeds are broken but not ground.
7
Set aside.
8
Mix piloncillo and water in large heavy saucepan.
9
Bring to boil on medium heat; cook until piloncillo is completely dissolved, stirring frequently.
10
Continue cooking, without stirring, until temperature reaches 245F on candy thermometer or until a small amount dropped into very cold water forms a firm, but pliable, ball.
11
Add pumpkin seed mixture; mix well.
12
Immediately pour into prepared baking dish.
13
Cool completely.
14
Cut into 48 pieces.
344
kcal
Calories
30
g
Fat
14
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 qt. (4 cups) hulled pumpkin seeds, 1 cup sesame seed, 2 lb. piloncillo (Mexican brown loaf sugar), grated or broken into chunks, 1 qt. (4 cups) water.
Yes, Pumpkin Seed-Sesame Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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