Ingredients Jump to Instructions ↓

  1. 1/4 cup butter(plus a little extra to grease the pan)

  2. 1/2 cup dark brown sugar

  3. 1/4 cup corn syrup

  4. 2/3 cup fresh pumpkin seed, washed, dried and toasted

Instructions Jump to Ingredients ↑

  1. Line a 9X13 inch pan with foil or parchment and grease with extra butter.

  2. Melt butter in a small saucepan over medium heat.

  3. Stir in sugar and corn syrup, and bring to a boil.

  4. Stir constantly(or edges of pan will burn) 5-8 minutes until mixture reaches 280 on a candy thermometer.

  5. Stir in pumpkin seeds.

  6. Pour mixture quickly into prepared pan, if necessary spread with back of a greased spoon.

  7. Let cool completely until hardened. Break into pieces as desired.

  8. From the Black Cat Cafe & Bakery, Sharon Springs, NY


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