Pumpkin Seed Hard Candy Recipes

3-INGREDIENT PUMPKIN CHOCOLATE CANDY

Steps:

• Soak the pumpkin seeds in water for an hour or overnight to sprout.
• Rinse and drain the seeds then blend together with the dates until combined.
• You may need to scrape the sides if using a food processor/blender or shake if you are using a small bullet blender.
• Melt the chocolate.
• Line pan with greaseproof paper then tip in the pumpkin date mixture and using your fingers push the edges to make level.
• Pour on the chocolate then tilt to spread to the edges.
• Chill pumpkin seed candy to set then slice.
• Enjoy pumpkin seed sweets within 3 days as the sprouted seeds last this long and always store in the fridge.
• Let me know what you think about this healthy pumpkin seed recipe in the comments on social media @nestandglow.

PUMPKIN-SEED CANDY

Steps:

• Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
• Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285 degrees on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
• Let the mixture cool to 240 degrees, about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
• When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

PUMPKIN SEED TOFFEE

Steps:

• Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.

PUMPKIN SEED CANDY

Steps:

• Line 13x9-inch baking dish with parchment or wax paper; set aside. Cook pumpkin seeds in heavy skillet on medium-low heat 3 to 5 min. or until seeds pop and begin to turn brown, shaking skillet occasionally to stir the seeds. Cool. Place in food processor container or large mortar. Add sesame seed; pulse until pumpkin seeds are broken but not ground. Set aside.
• Mix piloncillo and water in large heavy saucepan. Bring to boil on medium heat; cook until piloncillo is completely dissolved, stirring frequently. Continue cooking, without stirring, until temperature reaches 245°F on candy thermometer or until a small amount dropped into very cold water forms a firm, but pliable, ball.
• Add pumpkin seed mixture; mix well. Immediately pour into prepared baking dish. Cool completely. Cut into 48 pieces.

CANDIED PUMPKIN SEEDS

Steps:

• Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.

CALABAZA EN TACHA (MEXICAN CANDIED PUMPKIN) RECIPE

Steps:

• Gather the ingredients.
• Cut the stem off of the pumpkin. Cut the pumpkin in half and scrape out the seeds and stringy parts, saving seeds to make pepitas, if you like.
• Leaving the rind on, cut each piece in half lengthwise again and again until you have 8 to 10 long strips of pumpkin. Leave pumpkin in strips or cut it into smaller pieces.
• Zest and juice the orange .
• In a large saucepan, bring orange zest and juice, piloncillo or brown sugar, water, and cinnamon sticks to a boil.
• Carefully add in the pumpkin pieces and reduce to a simmer. Cover and simmer for an hour or two, until pumpkin is fork tender and the rest of the ingredients have reduced to a thick glaze.
• Remove from heat and let cool. Allow a long strip or two-or several smaller pieces-per portion.
• Serve at room temperature, spooning a little of the glaze over the pumpkin pieces. Eat with a spoon, leaving the inedible outer pumpkin rind (and any cinnamon sticks) in the dish.

PUMPKIN SEED CANDY

Steps:

• Heat a large skillet over medium-high heat.
• Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
• Transfer to a bowl to cool.
• Place sugar and honey in a small saucepan.
• Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
• Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
• Remove from heat, and stir in cold butter.
• Let the mixture cool to 240°, about 4 minutes.
• Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
• Spoon a scant tablespoon of the honey mixture into each cup.
• Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
• When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
• Wrap in cellophane.

PUMPKIN SEED BEER BRITTLE

Steps:

• Heat the vegetable oil in a skillet over medium heat, and cook and stir the pumpkin seeds until they have browned, about 10 minutes. Transfer into a bowl, and mix with cinnamon and cayenne pepper. Set aside. Butter a jellyroll pan, and set aside near the stove.
• Butter a jellyroll pan, and set aside near the stove.
• Combine the sugar and beer in a 2-quart saucepan over medium heat. Stir until the mixture boils and the sugar has dissolved. Continue to cook, stirring frequently, until the temperature measured by a candy thermometer reaches 300 degrees F (150 degrees C), about 40 minutes. When the candy reaches the correct temperature (hard crack) it will form brittle strings when dripped into ice water.
• Remove the candy from the heat, and quickly stir in the pumpkin seeds. Pour the candy carefully into the prepared jellyroll pan to form a thin layer; allow to cool. Break the candy into bite-size pieces once cool. Store in an airtight container.